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Spicy Roasted Colored Cauliflower
  • Orange cauliflower is also known as: Cheddar Cauliflower
  • Origin and cultivation: discovered as a spontaneous mutation in 1970 in Canada; improved through breeding at Cornell University
  • Availability: year-round
  • Appearance: bright orange color
  • Flavor: like regular white cauliflower
  • Trivia: Pigment is from beta-carotene (converts to Vitamin A once you eat it), the same as in orange carrots. If you eat a lot of orange cauliflower, or carrots, or anything else with beta-carotene every day, your skin will turn orange, a condition known as carotenemia

1/2 head of orange cauliflower, cut in 1 inch size pieces
1/2 head of purple cauliflower, cut in 1 inch size pieces
1/2 head of white cauliflower, cut in 1 inch size pieces
1 red onion, chopped
1 tablespoon of chopped fresh mint leaves
1 clove of garlic, minced
5 small Thai hot peppers (or 1/4 teaspoon of cayenne pepper)
3 tablespoons of olive oil
Salt and pepper


Preheat your oven to 450ºF.

In a bowl, mix the cauliflower with the olive oil, onion, garlic and peppers.

Add some salt and pepper and put everything in a roasting pan. Roast for about 15 minutes, stirring once or twice until the cauliflower is tender.

Remove from heat and sprinkle with mint.

Serves 4.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.