Lunch: Roasted Cauliflower with Ajvar Dressing

Recipe By: Melissa Rubel The Balkans are the source of one of the best condiments in the grocery store: ajvar, a red pepper and eggplant relish. Stir it into creme fraiche for a dip, or mix it into a vinaigrette, as in this recipe.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Roasted Cauliflower with Ajvar Dressing

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 head cauliflower
1/2 c. extra-virgin olive oil
kosher salt and freshly ground pepper
1 anchovy fillet
1 clove garlic
3 tbsp. mild or hot ajvar
1 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tbsp. Chopped flat-leaf parsley
1 1/2 tbsp. pine nuts

Instructions

Preheat the oven to 425 degrees F. Heat a large rimmed baking sheet in the oven. In a bowl, toss the cauliflower with 3 tablespoons of the oil and season with salt and pepper. Spread the cauliflower on the hot baking sheet and roast for 45 minutes, tossing halfway through, until tender and browned.
Meanwhile, heat the remaining 5 tablespoons of oil in a skillet. When the oil is hot, add the anchovy; cook over moderate heat until it begins to dissolve. Add the garlic and cook for 30 seconds. Remove the skillet from the heat; let the oil cool for 5 minutes.
In a mini food processor, blend the oil with the ajvar, lemon juice and vinegar. Add the parsley and pulse to combine. Season the dressing with salt and pepper.
Transfer the cauliflower to a platter. Drizzle with the dressing and sprinkle with the toasted pine nuts. Serve warm.

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