Anti-Inflammatory Cauliflower

     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!

Ingredients

  • 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)

Directions

  1. Chop the cauliflower into 1-inch pieces (no need to be precise)

  2. Melt the solid cooking fat on a large pan (medium heat)

  3. Add the cauliflower, turmeric, ginger, salt and pepper.

  4. Mix it all round, cover and cook for about 10 minutes, stirring occasionally.
  5. Add the coconut aminos last, when cauliflower is just about done (should be tender)
  6. Enjoy and de-inflame yourself!

 

 Served along side some fried eggs to make an amazingly delicious (and yellow) breakfast!

Served along side some fried eggs to make an amazingly delicious (and yellow) breakfast!

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