Graffiti Cauliflower
This is my idea of a stress-free, easy cooking experience that provides all I want on one plate: colorful veggies, high-fiber, antioxidant galore, liver-supporting detoxifying enzymes, super low carb with high impact of healthy fats. It can be a show-stopper side dish or the main attraction. Up to you … either way, taste the good health in this recipe.
For the love of cauliflower, we have learned to mash it and swirl it into our smoothies; heck, we even learned to enjoy eating it raw and on the go. This time of year, our markets are filled with cauliflower in various colors, including deep violet, turmeric yellow, and the familiar pearly white variety. To support our immune systems this season think of spray painting your plates with colorful cruciferous vegetables, especially the vibrant, nutrient-dense graffiti kind.
Foods that support our Immune Systems
You know that feeling when the fatigue sets in, and the itchy throat can’t be ignored. Winter is coming! Cauliflower is on your side. It’s like a natural multivitamin rich in omega-3 fatty acids, vitamins C, B, and K.
The benefits of the large concentrations of health-promoting sulfur compounds help increase the liver’s ability to produce enzymes that neutralize potentially toxic substances. If you are concerned about eating cruciferous vegetables because it hinders your thyroid health, please take a quick read at Wellness Mama.
Ingredients
Fresh Tomato Salsa
1/3 cup pine nuts (optional)
¼ cup extra virgin olive oil
Two tablespoons of capers
One chili finely chopped with seeds removed
One large heirloom tomato
1 tablespoon of Apple cider vinegar
1 tablespoon of lemon zest
Sea salt
Four large basil leaves
½ cup chopped parsley
One medium head of cauliflower
Sea salt to taste
Cauliflower Prep
Set oven temperature to 400 degrees. While oven is preheating, remove the outer leaves and trim the stem end from cauliflower. Hold cauliflower with its base on a cutting board. With a sharp knife, make one cut through the center of the cauliflower to divide it in half. Now cut each half into two 1 1/2-inch thick slices. The stem is necessary to hold the florets together. Save the ends to eat as a snack. Place “steaks” on roasting pan and drizzle with olive oil and season with salt. Roast “steaks” until stem is fork –tender and golden brown. Depending on your oven temperature about 10 to 15 minutes.
Drizzle some olive oil in a serving bowl with a sprinkle of turmeric, place steaks on top, and spoon salsa over them with salt and a squeeze of lemon.
Preparations
Heat a cast iron skillet, add pine nuts, tossing a few times carefully not to burn them, until golden brown about 5 mins. Let cool in a mixing bowl, then add capers, and the rest of the ingredients gently tossing the chopped tomato to combine flavors. Set aside.
On the tip of my tongue
Additional information for your health and well being
A guide to more Cauli-Love and additional recipes for your enjoyment.
My favorite holistic pediatrician shares her recommendations on keeping the family healthy through flu season.
