I find it odd, no immensely strange that I have very few cauliflower recipes.
I’m not sure if others do this, but I tend to go in and out of food kicks–
currently, spice and lots of it is my passion. But I’m not sure that’s a phase
I’m going through.
I’m thinking it’s who I am–the spice thing that is. Most
recipes that include cauliflower are casseroles that are aggressively
forgettable with so much guey and bulking uniformity it almost seems that
their creators knew no one would bother eating it so, why bother? Well, if
you do want to bother I can assure you this is unforgettable.
According to Iloveindia.com this is what you can expect from cauliflower:
Health & Nutrition Benefits of Eating Cauliflower
• The allicin in cauliflower is known to promote a healthy heart and reduce the risk of strokes
• Cauliflower contains selenium and vitamin C, both of which work together to strengthen the immune system.
• Cauliflower has been associated with the maintenance of a healthy cholesterol level.
• Being rich in folate, cauliflower is known to help improve cell growth and replication.
• The high amount of fiber in cauliflower improves colon health and can even help prevent cancer.
• Recently, it was found that cauliflower contains ‘indole-3-carbinol’, a substance that can prevent breast and other female cancers.
• The glucosinolates and thiocyanates, present in cauliflower, increase the ability of liver to neutralize potentially toxic substances.
• Cauliflower acts as a blood and liver detoxifier.
• Sulforaphane, a substance in cauliflower, can remove cancer causing chemicals and also stop the spread of cancer cells, even in the later stages of their growth.
• Researches have suggested that cauliflower contains certain phyto-chemicals that might help reduce the risk of some hereditary cancers.
You might have to hover over this for a few more minutes that 10 but I promise it’s worth the few extra minutes.
Middle Easter Cauliflower and Chicken
By Published: March 15, 2010
- Yield: 4 Servings
- Prep: 10 mins
Spicy yet soothing with the calming effects of the creaminess of this dish is a perfect change for your family's dinner.
Ingredients
- 1 head cauliflower cut into 3/4 inch wide florets
- 6 red potatoes cut in 1 inch sections
- 5 T. vegetable oil
- 1/2 tsp. cumin seeds
- 6 chicken tenderloins
- 2 T. red hot sauce
- 2 cloves garlic chopped
- 2 tsps. jalapenos minced including seeds
- 2 tsp. fresh ginger minced
- 1 tsp. ground coriander
- 1/2 tsp. turmeric
- 1/2 tsp. cayenne
- 2/3 cup water
- 1/4 cup heavy whipping cream
- 2 lemon wedges
Instructions
- Put oven rack in upper third of oven and place a shallow baking pan on
rack. Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil,
cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast,
stirring occasionally, until cauliflower is tender and browned in spots and
potatoes are just tender, about 10 minutes.
While vegetables are roasting, cook chicken, red hot sauce, onion, garlic,
jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy
skillet over moderate heat, stirring frequently, until very soft and beginning
to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric,
cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2
minutes. Stir in water, scraping up any brown bits from bottom of skillet,
then stir in roasted vegetables. Cover let sit to steam about 10 minutes.
- Cucumber Raita (optional)
1/4 cup finely chopped English cucumber
1 thinly sliced scallion
3/4 cup yogurt
1/2 teaspoon salt
Mix all ingredients.
