The Silly Nutrition Undergrad



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A few weeks ago when I tried roasting cauliflower for the first, I thought it was already the best way to enjoy cauliflower. But now I have found an even more delicious way to cook it. When I came across Cookin’ Canuck‘s blog, I got immediately attracted to the delicious photo of the cauliflower side dish. Right away, I put it at the top of my to-make list and made it for dinner on the next day!

I followed the recipe for the most part, with a few minor amendments. I used 1 whole jalapeno pepper (I like it spicy!) and instead of stirring in brown rice, I just served it as a saucy side dish.

This side dish turned out amazing. It was rich and creamy… so filling and satisfying!!

Ginger, Jalapeño & Coconut Cauliflower

Adapted from Cookin’ Canuck’s Ginger, Jalapeño, & Coconut Brown Rice with Cauliflower

What you’ll need:

• 1/4 cup canola oil (I used my oil mister)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1 large jalapeño pepper, finely diced (use less if you don’t like it as spicy)
  
• 1 pound cauliflower (about 2 cups), cut into tiny florets (smaller florets will hold the sauce better)
• 1 cup coconut milk, stirred well
• 1/4 cup fresh cilantro leaves, plus extra for garnish

What to do:

• In a large non-stick skillet, heat oil on medium heat (I gave it a good 2 to 3 sprays with my mister).
• Add onion and sauté on medium-heat until it turns brown (takes quite a few minutes). Add garlic, ginger and jalapeno pepper, stir well and sauté until fragrant.
• Add cauliflower and continue to sauté until it starts to soften, about 7 – 8 minutes.
• Add coconut milk and bring to a boil. Then, reduce heat to low and let it simmer until cauliflower is tender and the sauce is slightly thickened.
• Transfer to serving plate, stir in cilantro leaves and serve hot.

Serves 2 (original recipe serves 4, but at my house we serve gigantic vegetable portions :))

Cauliflower may not be very popular, but it can be made into a very tasty dish! Plus it offers a wide array of health benefits. I’ve praised the goodness of cauliflower before, but just in case you’ve missed it, here’s my little blurb on what’s so great about cauliflower…

“…belongs to the cruciferous family which includes broccoli, cabbage, bok choy and kale. Different studies have indicated that consumption of cruciferous vegetables can help to reduce the risks of developing cancer. Sulphur-containing compounds, in particular sulforaphane, have been suggested to have a potent ability to trigger liver to produce detoxifying substances. These substances inhibit enzymes from activating cancer-causing agents in the body and enhance the activities of other enzymes involved in disabling and eliminating carcinogens. “

This vegetarian side dish is a scrumptious (and healthy!) way to enjoy cauliflower. If you have never been a cauliflower fan, now’s the time to give it another chance! Try roasting it to bring out its nutty flavour, or try making this spicy, coconut-y cauliflower dish.