—> for when you’re craving Indian food but too lazy to turn on the stove.
I like to eat some sort of cruciferous veg daily as this class of plants contains potent phytonutrients with anti-inflammatory, anti-oxidant, anti-cancer, and disease fighting effects. The compound sulforaphane in particular has garnered much scientific scrutiny as it can prevent carcinogen activation, reduce DNA damage, and lower cancer risk.
There’s a problem though. The myrosinase enzyme required to produce sulforaphane from its precursor glucoraphanin is inactivated by prolonged cooking so unless you’re eating all your cruciferous veg raw, it can be a challenge to obtain sulforaphane from these veggies. But there’s a hack and it involves spices! Combine cooked and uncooked crucifers like raw mustard seeds or raw daikon radish which supply intact myrosinase enzyme. Hence the raw mustard powder sprinkling on the cauliflower magic here. You can also eat raw broccoli sprouts which have 100X the sulforaphane as mature.
- one cauliflower head
- 2 chopped russet potatoes (or 6-8 halved baby potatoes)
- 1 cup halved cherry tomatoes
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 3-4 tbsp avocado oil
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- a pinch or two of cayenne
- salt + pepper
- some garam masala, sumac and mustard seed powder
- fresh cilantro
Preheat the oven to 375F.
Place cauliflower florets, chopped potatoes, halved cherry tomatoes (I skipped those here because I ran out), minced garlic and minced ginger into a mixing bowl.
Add avocado oil, turmeric, salt, pepper, ground cumin, ground coriander, and a pinch or two of cayenne. Mix well.
Place on a parchment lined baking sheet (or oven safe dish) and roast for 45 minutes (or until the cauliflower is just beginning to crisp up). Toss the vegetables halfway through.
Top with fresh cilantro and a generous sprinkling of garam masala, sumac and mustard seed powder
This recipe is mega kid approved too.