1 large head cauliflower, cut into florets
1 large head broccoli, cut into florets
1-2 garlic cloves, cut in thin slices
¼ cup pine nuts
2-3 TB. olive oil
Dash sea salt and freshly ground pepper
- Heat oven to 375 degrees.
- On extra large cookie sheet, lay out vegetables, garlic and pine nuts.
- Drizzle with olive oil and gently stir to ensure good coverage with oil.
- Sprinkle with salt and pepper.
- Roast in oven for 20-30 minutes, flipping at mid-point of cooking time. Vegetables should be lightly browned and fork-tender.
gdp
Kate, this sounds terrific but alas I don’t think I coul stop at just one floret… I love Cauliflower but it does not love me!
katescarlata
Ah…you found one of my FODMAP-unfriendly recipes that I posted a while ago…I am fortunate to tolerate broccoli and garlic (in reasonable amounts) but yes, this recipe would NOT be suitable on the low FODMAP diet. When I first started my blog, I posted a mix of recipes that I cooked up for my family. But, when I found that 98% of my followers wanted low FODMAP recipes, I moved my blog more in that direction.
Sara
Did you do some gut healing in order to tolerate these things again? I miss eggs, cauliflower, Brussels, garlic 🙁 people tell me I have to heal my gut and then I’ll be able to tolerate these things again
katescarlata
I do believe food intolerance can be minimized when you address the underlying health issue–for instance, by treating small intestinal bacterial overgrowth or managing constipation with effective therapies such as pelvic floor physical therapy. Many of my clients have been able to expand their diet! The underlying cause of food intolerance varies person to person–a great GI doctor and dietitian –that work well together (which is awesome when this happens!) –can be the best asset in addressing the underlying GI issue and then effectively expanding the diet!