This mild-flavoured cruciferous veg contains numerous beneficial compounds for healthy hormone balance, cancer protection and is a powerful source of nutrition containing vitamin C, fiber, potassium, phosphorous and B vitamins. Here’s a little fun food trivia for you- the cauliflower is white because it’s ribbed, coarse green leaves protect the curd from sunlight, thereby impeding the development of chlorophyll. Cool hey?! I normally roast cauliflower at 400 with a drizzle of oil, sea salt and a generous handful of hemp seeds. Make sure to leave enough space in between each floret so they roast/carmelize rather than steam. Once cooked they taste oh so good with a sprinkle of Parmesan. In my cookbook I share a few delicious recipes for cauliflower including a creamy soup, “Alfredo” style pasta sauce, and a personal favorite braised with tomatoes! Literally delicious!!! I’m sharing a garlic, lemony cauliflower hummus with you here- because I feel we could use a bit of comfort yet nourishing ways to snack!