I’ve been on a cauliflower kick lately, it is quite a special vegetable! Research over the past few years indicates that cauliflower (and all Brassica vegetables: broccoli, cabbage, kale, and brussels sprouts) are one of your most powerful weapons in warding off many common diseases such as cancer, heart disease, diabetes and hypertension.
Cauliflower contains a combo of phytochemicals (carotenoids, tocopherols, and ascorbic acid) which are being researched extensively at the moment to find out more about how they keep the body healthy. Another major benefit, cauliflower is rich in anti-inflammatory compounds which lower oxidative stress and the presence of free radicals in our body, making it a longevity promoting food.
I love this bowl for the goodness of cauliflower, the delicious flavor that it lends when roasted. The roasted garlic tahini dressing is good enough to stand on its own – you can make it and keep in the fridge for the week. This makes an easy lunch when you plan ahead or a meatless dinner (top with some sunflower seeds or crispy tempeh!).
Photo Credit & Recipe Inspiration: http://laurencariscooks.com/roasted-cauliflower-detox-bowl-tahini-sauce/
1 bunch dinosaur kale
1 clove garlic, pressed
1 cup red or white quinoa
1/2 red cabbage, sliced thin
1 head cauliflower, cut into steaks or florets
1 tsp. extra virgin olive oil
1/4 tsp. ground cumin
1 cup watercress
1 head garlic roasted (cut top off, drizzle with olive oil, wrap in foil, and roast on 300 for 30-35 minutes)
1/2 cup raw cashews soaked overnight in water
2 T. Tahini
Juice of 1 lemon
2 T. extra virgin olive oil
¼ cup filtered water
sea salt (to taste)
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Chop the cauliflower and toss with olive oil, sea salt, and ground cumin. Roast for 20-25 minutes until golden.
Cook quinoa according to package directions and set aside.
To make the dressing, add all ingredients to food processor. Blend until the sauce is as smooth as your food processor can make it, adding a few drops of water as needed to thin it out.
Meanwhile, chop the kale and red cabbage into thin strips and saute in a frying pan with a clove of crushed garlic and a pinch of sea salt over medium heat until slightly wilted. Add in the quinoa and toss so everything is mixed together.
Place some of the kale mixture in the bottom of a bowl and top with sliced avocado, some of the roasted cauliflower, a drizzle the dressing and finish with fresh herbs or watercress over the top.