The name might not sound that appetizing, but it really doesn't get any healthier than this. Turmeric, proven to be one of the most anti-inflammatory substances on this planet, combined with ginger (also very anti-inflammatory and great for digestion) unite to make a very bold, rich flavor. Not to mention, cauliflower is extremely nutritious in its own right (sulfur, pantothenic acid, vitamins K, C and B-6, fiber). This dish uses a lot of coconut oil (super healthy), which the cauliflower soaks up nicely, making it pretty hardy and filling. So if I had to design the perfect side dish, taking both nutrition and taste into consideration, this may very well be the winner. Naturally, I doubled the recipe because leftovers are my friend. This recipe was slightly modified from The Autoimmune Paleo Cookbook, which is highly recommended!
1 head of cauliflower
2 Tablespoons coconut oil (or lard from pastured animal)
3/4 teaspoon turmeric
3/4 teaspoon ginger
- 1/4 teaspoon ground pepper
- 1/4 teaspoon sea salt
- 1 tablespoons liquid coconut aminos (optional)
Chop the cauliflower into 1-inch pieces (no need to be precise)
Melt the solid cooking fat on a large pan (medium heat)
Add the cauliflower, turmeric, ginger, salt and pepper.
- Mix it all round, cover and cook for about 10 minutes, stirring occasionally.
- Add the coconut aminos last, when cauliflower is just about done (should be tender)
- Enjoy and de-inflame yourself!