Because of their profound nutritional makeup and impact on health promotion, I am dedicated to cooking with Cruciferous Vegetables and sharing tried and tested recipes that are palatable for even fussy eaters.
Baked Spicy Cauliflower
Served with tortillas and coleslaw
INGREDIENTS
1 head cauliflower - broken into florets
Olive oil - about 2 TBS or enough to coat florets
Curry powder - about 1 TBS or enough to sprinkle over and cover each floret
Sea salt and black pepper to taste
Place all on baking paper on a tray and ‘massage’ in the oil and seasoning.
Bake at 225•C for 25 min
Chickpea stew
1 tin chickpeas
1 red onion sliced
1 TBS olive oil
2 tomatoes diced
Sprinkle of thyme
Salt & Pepper to taste
Sautee onion in the oil then add the chopped tomatoes. Cook in a covered pan until done and then stir in baked cauliflower just before serving.
Coleslaw
1 cup shredded white cabbage
1 cup grated carrot
1 apple grated or finely chopped
For the dressing
3 TBS extra virgin oil
1 TBS apple cider vinegar
1 TBS greek yoghurt or non dairy yoghurt
half TSP djion mustard
half TSP honey
small clove garlic crushed (optional)
salt and pepper to taste
Serve with warm tortillas and ENJOY :)
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