By Dr. Sirisha Potluri:
Cauliflower is great way to serve center piece for Thanksgiving dinner.
Health Benefits of Cauliflower:
Cauliflower is one of the vegetables that is especially good at boosting our intestinal defenses, which may lower the risk of inflammatory bowel diseases such as ulcerative colitis, as well as leaky gut. Cauliflower also contains a phytonutrient that acts through the Ah receptors, leads to frontline immune function against intestinal pathogens, and plays a role in boosting immune function. Bile binding—a predictor of how well a food lowers cholesterol—is another of its powers. Like other cruciferous vegetables, cauliflower is capable of providing sulforaphane, which boosts our liver’s detoxifying enzymes.
Ingredients:
• one (2lb) head of cauliflower
• 1 cup plant milk ( coconut or cashew)
• 1 Tbsp smoked paprika or red chili powder
• 1-2 Tsp of maple or date syrup
• 1-2 Tsp of turmeric & black pepper powder
• 1-2 Tsp of any whole grain flour ( whole wheat , chick peas or shorgum)
• 1/2 tsp sea salt ( optional)
• 1/4 tsp coarse black pepper
• Freshly ground mustard seed powder 1-2 Tsps.
• 1 -2 fresh lemons or limes juiced
• a handful of fresh parsley or cilantro chopped to garnish
Instructions:
• Preheat your oven to 375 degrees F
• Using a paring knife, carefully cut and remove the core,
• Try not to take out too much as your cauli head still needs to hold together in one piece for this.
• Boil the cauliflower head for 3-5 minutes just to make it tender.
• Prepare a baking dish large enough to fit the whole cauliflower
• Mix all the spices in plant milk and make a smooth paste
• Rub in this paste with your hands to get it all well coated.
• Roast for 30-40 minutes at 375F or until it’s browned on the outside and a skewer pokes into it very easily (I love the crispy outside crust this creates!) Cut into wedges and serve with lemon juice and fresh chopped parsley
• Can be made in the airfryer too at 375F for 15-20 minutes or until it’s brown.