Roasted Cauliflower Salad with Milk Thistle Oil


The name says it all, this is some delectable cauliflower! I am a huge fan of cauliflower, it is so versatile and can be used to mimic a lot of traditional, non plant-based dishes. Try substituting cauliflower instead of starchy foods, such as potatoes or rice. Cauliflower is low in fat and cholesterol and makes for a great, lower-calorie option for a lot of our favorite dishes. I recently tried buffalo cauliflower wings, I don’t think I have had real buffalo wings but I cannot imagine them being tastier than the cauliflower version!

Cauliflower is a great source of fiber, this is the indigestible part of carbohydrate that helps to keep us feeling full and satisfied.When eaten raw, the high fiber content in cauliflower can make it difficult to digest. By cooking cruciferous vegetables, like cauliflower, our bodies are able to fully absorb the nutrients, and we get more fiber! If you find that even a baked cauliflower upsets your stomach, you can always try steaming it first, that sometimes does the trick! Cauliflower is also an excellent source of vitamin C, which helps our immune systems and is important for anti-aging and cell repair.

Cauliflower was one of those vegetables that I would never eat as a kid. No matter how my mom tried to disguise it or dress it up, there was no fooling me. It is funny that now I am looking for ways to eat more of it, I guess my flavor palette has matured! Quick tip for all of you out there that are new to cauliflower, you want to choose cauliflower with solid, white heads. If you see the brown speckles, that is an indication that the cauliflower is oxidizing and will spoil sooner.


This recipe is so simple and the cauliflower “steak” makes great leftovers for a sandwich or salad the next day. I found the most difficult part to be slicing the cauliflower into even pieces so that they can bake the same amount of time. The cauliflower may not slice perfectly, if there are smaller florets that come apart, also throw those on the pan!

I was trying to think of a flavor that would enhance the flavor of the cauliflower but not be overpowering. I found that Erbology Organic Milk Thistle Oil is nutty and light in flavor and is a great compliment to any vegetable. Milk thistle oil is rich in omega-6 fatty acids and vitamin E, so good for our skin!

I could eat the cauliflower on its own, but remember my goal is to create a nice balanced meal! With protein, fiber, fats and greens in mind, I cam up with a yummy base for my cauliflower. While my cauliflower was baking, I had plenty of time to arrange a bed of arugula and boil a few green peas. You can use different greens if you would like, but make sure that if you substitute out the peas, you are adding another source of protein.

Trust me, if you like cauliflower and balsamic, you can not go wrong here! You will love this combination and it is such an easy dish to bring over for a dinner party or book club! I don’t think you will have anyone believing they are actually eating steak, but you will have a pretty dish and a great conversation starter. Give it a try!

Even if you are not the biggest cauliflower fan, I want you to give this a try. This may be the recipe that changes your mind about cauliflower. It is also really easy, so if you are still not convinced about it, you didn’t waste too much of your precious time.


Prep. time: 25  mins.

Total time: 30 mins

Makes 4 servings

Plant based, Vegan,,  Free from refined sugar, Gluten-free


  • ½  small cauliflower

  • 2 cups green peas

  • 4 generous handfuls of fresh arugula (fresh baby spinach works well too!)

  • 1 tsp curry  

  • ½ tsp salt

  • ¼ cup extra virgin olive oil

  • ¼ cup balsamic vinegar

  • black sesame seeds to sprinkle on top

  • ¼ cup Erbology Organic Milk Thistle Oil

Here’s how you do it:

  1. Preheat oven to 350 degrees F

  2. Wash the cauliflower and then chop it in half. Slice one half into “steaks” and combine in a bowl with a drizzle of olive oil, salt and curry powder.

  3. Place the cauliflower on parchment paper or directly on a lightly-oiled baking sheet and bake for 15-20 minutes, or until soft.

  4. While your cauliflower is baking, bring a pot of water and salt to a boil. Once boiling, add the green peas and allow them to boil for 3-5 minutes, depending on their size. You do not want to over-boil them. So, once you drain them, cover in cold water so the cooking process stops.

  5. Remove the cauliflower from the oven and let cool for a few minutes.

  6. Arrange a bed of fresh arugula on a platter, add the cauliflower on top with the green peas.

  7. Decorate with black sesame seeds, add a drizzle of balsamic vinegar (1-2 tbsp) and top with Erbology Organic Milk Thistle Oil.