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 a ray of 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, in fact, it’s like a natural multi-vitamin rich in omega 3 fatty acids, vitamin C, B, K and much more.
The benefits of the large concentrations of health promoting sulfur compounds helps increase the liver’s ability to produce enzymes that neutralizes potentially toxic substances. If you are concerned about eating cruciferous vegetables because it my hinder your thyroid health, please take a quick read over at Wellness Mama.
This is my idea of a stress free, easy cooking experience that provides all I want on one plate: colorful veggies, high-fiber digestive support, antioxidant galore, liver supporting detoxifying enzymes, super low carb, with a loving pour 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.
Fresh Tomato Salsa
1/3 cup pine nuts
¼ cup extra virgin olive oil
2 tablespoons of capers
1 chili finely chopped with seeds removed
1 large heirloom tomato
1 tablespoon of Apple cider vinegar
1 tablesoon of lemon zest
4 large basil leaves
½ cup chopped parsley
1 medium head of cauliflower
Sea salt to taste
tablespoons of Olive oil
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.
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.
On the tip of my tongue
Additional information for your health and well being
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To your taste …to your health,