Tag Archive: cauliflower


Ingredients

  • 2 tsp coconut oil
  • 1 medium yellow onion, diced small
  • 1 tbsp red curry paste
  • 1 cup unsweetened coconut milk
  • 1 potato, peeled and cut into 1-inch pieces
  • 1 small cauliflower, cut into florets
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • sea salt and black pepper to taste
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/2 green chili minced
  • 2 cloves garlic minced
  • 1/2 inch ginger piece minced
  • fresh cilantro, for serving

Directions

  1. In a medium pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes.
  2. Add curry paste and stir until fragrant, about 1 minute. Add red chili powder, tumeric, green chili, and garlic
  3. Stir in coconut milk and 1 cup water and bring to a boil.
  4. Add potato and cauliflower and season with salt, pepper and ginger.
  5. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
  6. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes.
  7. Serve curry over rice with cilantro.

Cook Time and Prep Time: 30 min

Serves: 4

recipe courtesy of marthastewart.com with adjustments made by me!

Ingredients

  • 1 medium head cauliflower, trimmed of green parts
  • 5 tbsp vegetable broth
  • 1/2 tsp grated fresh ginger
  • 2 medium cloves garlic, pressed
  • 2 tbsp rice vinegar, or fresh lemon juice
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp extra virgin olive oil
  • sea salt and white pepper to taste
  • 1/2 tbsp chopped fresh cilantro

Directions:

  • Cut cauliflower florets into quarters
  • Heat broth in large stainless steel skillet
  • When broth begins to steam, add cauliflower and cover,  sauté for 5 minutes
  • Whisk together rest of ingredients and toss with florets
  • Marinate for about 5 minutes for more flavor
  • Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better
  • Garnish with chopped cilantro

Cook Time and Prep Time: 15 min

Serves: 4

Recipe courtesy of whfoods.org

This is one of our favorite Indian dishes.  It seems complicated based on the ingredients list, but its really quite simple to make.  Its a great way to get more cruciferous vegetables (cauliflower) into your diet.  Cauliflower has been found to be beneficial for cancer prevention.  It is extremely high in Vitamin C and is also a great source of Vitamin K. Cauliflower is great at providing detoxification support in the body as well. Its a great source of fiber, its anti-inflammatory and it is a great anti-oxidant! Just a few of its benefits.  Stay tuned when cauliflower is featured as the food of the week!

 

Ingredients

  • 1 cauliflower – florets separated
  • 2 medium white potatoes diced
  • 1 onion diced
  • 3 cups frozen vegetables
  • 3 garlic cloves pressed
  • 1 inch ginger minced
  • 1/2 green chili minced (or to taste, depends how spicy you like it)
  • 1 cup crushed tomatoes or pureed tomatoes
  • 1 tbsp coconut oil
  • 1/4 cup water
  • 1 tbsp fresh lemon juice
  • 1/4 tsp red chili powder
  • 1/2 tsp tumeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seeds
  • 1/4 tsp garam masala (available at most indian stores – omit if unavailable)
  • 1/2 tsp phav bhaji masala (available at most indian stores – omit if unavailable)
  • sea salt to taste
  • 8 sprigs cilantro chopped

Directions

  • Saute onions in large sauce pan on low-medium heat with lid closed in coconut oil until translucent and soft
  • Add potato, cauliflower and water and saute with lid covered until it becomes slightly soft
  • Add frozen vegetables and saute until they become soft, then add garlic and green chili
  • Add crushed tomatoes continue to cook
  • Add red chili powder, tumeric, ground cumin, ground coriander, pav bhaji masala, sea salt
  • Add lemon juice and ginger
  • Continue to cook until potatoes are soft enough to mash, add water if required and if it gets really dry
  • When potatoes are ready, mash all of the above with a potato masher.  Texture should be like mashed potatoes, so if required add more water to get it to right consistency
  • Garnish with cilantro and garam masala
  • Serve on its own or with whole wheat/whole grain bread