I always struggle with side dishes and get stuck in the same rut of sweet potatoes or broccoli. I always forget that some of the best side dishes are just roasted vegetables. Cauliflower is often overlooked by broccoli in the cruciferous section.  However, its delicious when roasted, steamed, or mashed and can be a great snack due to its crunchiness. It is high in Vitamin C (ranks up there with citrus fruits), an antioxidant that combats cancer and infections. Its also notable for fiber, folic acid, and potassium. Its phytochemicals make it a natural cancer fighter because they are said to stimulate enzymes that block cancer growth. Soooo, this recipe is a WIN!

Roasted Cauliflower

1 head cauliflower, broken into small florets
Olive Oil
Sea Salt
Grated Parmesan Cheese*

Preheat oven to 425.

Add cauliflower to a large bowl and drizzle with olive oil. Toss to make sure all florets are covered and put florets on a large baking sheet. Sprinkle with sea salt and parmesan.

Bake for 20 minutes.

*This is optional, but you can use any seasoning or addition that you prefer.