Getting in your daily dose of vegetables can be challenging at first, but it seems like the more of them I eat the more I crave them and feel off if they're not the staple of a meal. Cruciferous vegetables are natures most potent nutritional powerhouses. They contain sulphorophane which helps with the bodies natural detoxification, as well as fuel for the cells mitochondria (energy center). They also the highest form of DIM, a compound with potent anticancer effects that in certain studies has been shown to trigger cell death of tumors. So first, what are cruciferous veggies? Think Brussels Sprouts, broccoli, cabbage, mustard greens, kale, and my personal favorite cauliflower. And these are just the most popular ones, there are dozens of other cruciferous vegetables all acting as powerful plantbased medicines. And did I mention that when prepared correctly, they are delicious!
The reason I love cauliflower is because its relatively neutral in flavor making it highly versatile. You can add it to stir-fries, curries, coleslaw, salad, rice dishes, tacos, salads, soups, smoothies and even dessert! So to get you started here is a fool proof, simple cauliflower recipe to get your taste buds activated and your body smiling from the inside.
Curry Roasted Cauliflower
- 2 T. Coconut Oil melted
- 1 T. Curry Powder
- 2 tsp raw wild honey
- 1 tsp apple cider vinegar
- 1 tsp Real Salt
- A crack of black pepper
- 4 cup cauliflower florets washed
- Preheat oven to 400 degrees.
- Mix the oil, curry powder, honey, vinegar salt and pepper in a small mixing bowl.
- Place the washed and well drained cauliflower florets in a cast iron pan or baking sheet; pour the oil mixture over the florets and toss gently.
- Cover with foil and bake 15 minutes. Uncover stir and return to oven.
- Bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and delicious!
Serve on a bed of lettuce, as a side dish with favorite fish, dip it in guacamole, hummus or drizzle of tahini!