Cauliflower is in the Brassicaceae family of vegetables together with broccoli, brussels sprouts, and cabbage. It’s one of my favorite vegetables!
Enjoy this yummy recipe that I adapted slightly from a recipe from Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family.
by Alissa Segersten and Tom Malterre, MS, CN. I always seem to do this with recipes
1 medium head of cauliflower (i.e. a whole one)
1 cup of full-fat coconut milk
½ cup of chicken stock or water
1-2 tablespoons of freshly squeezed lemon juice (the original recipe called for lime juice which I didn’t have so I used lemon juice and it resulted in a great taste)
6 large garlic cloves, crushed (the original recipe called for 2, I love garlic so added more!)
1 teaspoon powdered ginger spice (the original recipe called for 1-2 teaspoons grated fresh ginger – I didn’t have any on hand but will try it with this next time)
½ teaspoon sea salt
Garnishes: sliced green onions and chopped cilantro
Cut the cauliflower into small pieces and place in a food processor fitted with the “s’ blade. Pulse until it’s coarsely ground. If you don’t have a food processor, just chop it as finely as possible.
In in large pot, heat the coconut milk, chicken stock or water, freshly squeezed lemon juice, crushed garlic cloves, powdered ginger spice or grated fresh ginger and sea salt, over medium heat. Once the mixture is simmering add the cauliflower pieces.
Stir together and simmer uncovered for 10-15 minutes, stirring every few minutes or until the cauliflower is cooked to your liking. Garnish with sliced green onions and chopped cilantro. Serve hot.
Yields 4-6 servings.
Some of my favorite foods are coconut, garlic, lemon and ginger, and the combination of these ingredients with the cauliflower is just superb! It heats up nicely the next day and is actually delicious cold too so could serve as a “salad.”
I’m looking forward to trying other recipes in this book written by Tom and his wife Alissa. You may recall Tom’s interview from the Anxiety Summit: toxin exposures promote anxiety. We talked about the detox and health benefits, anti-cancer effects of sulforaphane in broccoli. And in my closing talk, I discussed broccoli sprouts and this study: Sulforaphane treatment of autism spectrum disorder. Well, cauliflower is a great source of sulforaphane too! So eat up and be sure to chew well.
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Trudy Scott (CN), Certified Nutritionist is the founder of www.everywomanover29.com, a thriving nutrition practice with a focus on food, mood and women’s health. Trudy educates women about the amazing healing powers of food and nutrients and helps them find natural solutions for anxiety and other mood problems. Trudy’s goal for all her clients (and all women): “You can be your healthiest, look your best and feel on-top-of-the-world emotionally!”