Enjoy watching Gisele Sood, Food Coach Expert, demonstrate how to prepare
delightful, Nutritious, filling, yet “light meals” to get your body ready for the summer. Gisele will demonstrate how to make:
• Energy Breakfast
• Asian spicy starter
• Raw decadent dessert
Please come to Earth Origins health store located:
3005 West Lake Mary Boulevard, Lake Mary, FL
Wednesday May 28th, 2014
Show starts at 4:30 p.m. on
All FREE: learn how to cook, taste the meals prepared, and get the recipes!
Indian Style cauliflower
Who thinks of “cauliflower” and start grimacing? We all have our reasons on why we want to stay away from that white cabbage with that sulfury taste, don’t we?
Even though, I would as a kid refuse to crunch on raw florets, I would always look forward for my grand ’ma cauliflower soufflés. I will share that special French dish another time with you, promised!
After a 6 months visit from my Indian mother-in-law some 13 years ago, she taught me many traditional North Indian recipes and introduced me to another gustative dimension of the cauliflower.She taught me so much about the medicinal values of spices still use today in India. But all over the world, scientist agree that cruciferous vegetables have some properties for cancer preventions. Some other popular beliefs on health benefits of cauliflower are:
- Protects against cold and the flu
- Stimulates the immune system
This dish is Gluten free and vegan, with Indian flavors. It serves 4 people, takes 10 minutes to prepare, 20 minutes to cook, and could become your next classic.
In that recipe, since the base of the gravy is made up of onions, garlic, and ginger, the taste of sulfur evaporates. The fried spices are absorbed by the florets and thus become fragrant rather than the bland taste we get if we simply “blanch” them.
Indian Style Cauliflower
- 1 head of cauliflower (remove core and cut florets into bite sizes)
- 2 potatoes (cubed) – or no potatoes and more cauliflower!
- 1 onion (chopped)
- 4 bulbs of garlic (minced)
- 1 inch piece of fresh ginger (grated)
- 1 plum tomato (cut in tiny pieces)
- 1 tbsp. of Mustard oil (or extra virgin olive oil)
- Sea salt
- 1 tbsp. Garam masala
- 1 tsp. of turmeric
- 1 dash of cayenne pepper, red pepper, or a bit of fresh chili
- 1 tsp. of cumin seeds
In a pan, heat the oil and add onions, garlic, and ginger.
Reduce heat and “blond” the onions (about 8 minutes)
To the pan, add a bit more oil, all spices and bring the heat to max. Stir constantly with a wooden spoon for 1 minute
Reduce heat to medium-high and add the tomato, stir for about 2 minute so texture looks pasty
Now add all your washed cauliflower florets and potatoers, sprinkle salt (to taste), cook on Medium-High for about 4 minutes while stirring a few times.
Reduce heat to very low heat, immediately cover and cook for 18 to 20 minutes. You may stir twice.
That dish can be served with brown basmati rice, with a dollop of plain & organic yogurt, and 1 tbsp. of lime/ginger chutney.
If you opt for brown rice as accompaniment, cook rice first.
How to cook rice: Wash brown rice in a large pot (1 cup will yield 3 cooked cups), bring ½ pot of boiling water with its rice, add sea salt to taste, reduce the heat to low simmer and cook for 20 minutes.
Indian Style Cauliflower – Finished Dish