An Ageless Diet Recipe for Curried Cauliflower – a delicious side dish or entree
You’ll want to eat more of this delicious vegetable – just avoid overcooking it – because it’s adaptable, adopts flavor well and is so good for you body and your mind. Truly an Ageless Diet wonder. From WHFoods.com: “There have been several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. This connection between cauliflower and cancer prevention should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system.”
“As an excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core conventional antioxidants. But its antioxidant support extends far beyond the conventional nutrients into the realm of phytonutrients. Beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol are among cauliflower’s key antioxidant phytonutrients. This broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells. AND, as an excellent source of vitamin K, cauliflower provides us with one of the hallmark anti-inflammatory nutrients. Vitamin K acts as a direct regulator of our inflammatory response. In addition, one of the glucosinolates found in cauliflower—glucobrassicin—can be readily converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate at the genetic level, and by doing so, prevent the initiation of inflammatory responses at a very early stage.” How great is it that something this healthy and anti-inflammatory can taste so good?!
(as side dish, serves 6 or as an entree serves 2 – if an entree serve with a green salad and black rice)
- 2 tablespoons olive oil
- 1 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne (if you like a little spice)
- 1 large head organic cauliflower, cored, broken into 1-inch florets
- Sea salt
- Freshly ground black pepper
- 2 teaspoon finely grated peeled ginger
- 1 tablespoon finely grated lime zest
- 1/2 cup golden raisins
- 1/2 cup raw walnuts
Preheat oven to 450°. Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. Toss to coat cauliflower evenly. Arrange in a single layer on a large rimmed baking sheet (scrape any extra seasoning from bowl over cauliflower). Roast until cauliflower is brown around edges and crisp-tender, 10–15 minutes. Several minutes before you take it out of the oven add golden raisins and walnuts. Toast for a final 2-3 minutes. Transfer to a platter and sprinkle ginger and lime zest over it. Serve warm or room temperature.
This is a great side dish or perfect as an entree. To keep it vegan, as an entree, serve with black rice and a green salad dressed with our favorite tahini dressing. Or if you prefer, serve it with a grilled or broiled fish.
About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.