In these times of complete chaos around health I find it soothing to go back to the basics; taking care of myself and my family with the healing foods I cook. The ancient health system of Ayurveda is 5000 years old and they got so many things so right. Using spices such as turmeric to boost our immune system is genius and super easy! Turmeric is featured a lot on this blog (in the Golden Quinoa Muffins, Turmeric Coconut Latte, and the Holiday Nuts) but this "Butter" Cauliflower is so warming and divine during this cold weather. It's like a warm hug that makes you healthier at the same time. Serve it with brown rice and a dollop of coconut yogurt and you will be in heaven!
Preparation time: 1 hour
Makes 4 servings:
2 Tbsp virgin coconut oil
1 white onion, finely chopped
3 garlic cloves, minced
1 Tbsp minced ginger (two thumb sized pieces of ginger)
1 medium sized head of cauliflower
2 tsp garam masala
1 tsp ground turmeric
1 tsp ground coriander
2 cups coconut milk (make your own - it's amazingly creamy!)
2 cups diced or crushed tomatoes (I love this brand)
sea salt and freshly ground black pepper
optional: chopped coriander for serving
Start with heating the oil and onions in a big pan over medium-high heat for 7 minutes until browned.
Add the garlic and ginger and stir for 2 minutes.
Chop the cauliflower into small florets - halve the bigger ones so that they are all even.
Add the cauliflower with 1/2 cup of water to the pan, and stir for 10 minutes until the cauliflower starts to soften.
Add the garam masala, turmeric, and coriander, and stir for 2 minutes until the spices are fragrant.
Add coconut milk and tomatoes, cover, and let simmer for 30 minutes.
Season with salt and pepper and serve with brown rice, coconut yogurt, and chopped coriander.
Stay healthy everyone!