Cauliflower-Roasted-in-Dressing--okpub-FFA nutritious, delicious dish your family will love in minutes

(FF) – Cauliflower is a versatile, healthy vegetable that can be roasted, boiled, fried, steamed, or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. Even the leaves are edible, but most likely you will discard them. The florets should be broken into similar-sized pieces so they are cooked evenly. If eaten plain, steam for about 8 minutes and you’re good to go!

According to Wikipedia cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. It also contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.

Roasted Cauliflower With Creamy Ranch Sauce

Prep: 10 minutes
Cook: 30 minutes
Serves: 4

1 head cauliflower, cut into small florets
2 tablespoons canola oil
1/2 teaspoon salt
1 Vidalia onion, finely chopped
2 garlic cloves, minced
1/2 cup Light Ranch dressing
2 tablespoons chicken broth
1 tablespoon chopped fresh parsley

Preheat the oven to 450°F. Spray a small rimmed baking sheet with cooking spray.

Combine the cauliflower, 1 tablespoon of oil, and salt in a large bowl; toss to coat well. Spread the cauliflower in a single layer on the baking sheet. Roast, stirring once or twice, until the cauliflower is just tender, about 20 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute. Stir in the Ranch dressing and broth; bring to a simmer. Add the cauliflower, tossing gently to coat well.

Transfer to a serving bowl and sprinkle with parsley.

For more recipes and cooking tips, visit HiddenValley.com.