Turmeric Ginger Spiced Cauliflower
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How bored are you getting with eating the same old veggies?? Like many of you, I am trying to make as few grocery runs as possible these days. And I want to get things that will last before I have to cook them, so broccoli and cauliflower are a MUST. However, it's now a matter of getting creative with cooking them because, well, it's getting pretty boring, right?
This week I created Turmeric Ginger Spiced Cauliflower (and Middle Eastern Meatballs with Dill Sauce). I was inspired by what I had on hand combined with the desire of my family to eat something DIFFERENT.
We don't often realize that it's not just WHAT we cook that creates the flavor and excitement for a meal (or not!), but HOW we cook it. Simply by changing technique (for example, roasting vs. steaming), you can completely transform something meh into something WOW.
While the ingredients are really as basic cauliflower & carrots (you can use red/orange bell pepper of on program), it's the WAY I cooked them that makes all the difference.
When slightly charred under high heat, plain old vegetables develop a nutty, rich and delicious flavor. Tender, yet slightly crisped, the boring old basics become a new and flavorful dish.
I used carrots because I am trying to use what I have on hand (and because I am no longer on 5&1). The great thing about this recipe is it is very flexible- you can substitute red pepper or orange pepper (or other approved veggies) easily instead.
These take just a little bit longer than steaming or boiling. However, I PROMISE they are worth it. Try a batch for yourself and see :)
- 4 C cauliflower florets, larger sized
- 2 C carrots or yellow/orange/red bell pepper cut into strips
- 4 teaspoons oil*
1/2 teaspoons Stacey Hawkins Dash of Desperation or Salt and pepper to taste
- 1/4 C low sodium chicken broth
1 teaspoons Stacey Hawkins Garlic Gusto Seasoning (or fresh garlic, parsley and lemon spritz)
1/2 teaspoons Stacey Hawkins Spices of India (or curry powder)
- Set oven to broil and place rack on the second shelf down in the oven. Veggies should cook 6-8" away from heat source if possible.
- Toss vegetables with oil (* if you do not have room for a Healthy Fat in your meal, substitute 1/4 C of chicken broth instead) and season with Dash of Desperation Seasoning.
- Spread veggie mixture evenly on a cookie sheet and broil for 12-15 minutes until slightly charred. At the 6 minute mark, using tongs or a spatula turn the veggies over to promote browning on all sides.
- Place a large, nonstick pan over medium high heat on the stovetop. When veggies have finished broiling, add broth and Garlic Gusto to the pan. Once bubbling, add veggies and cook for 5 minutes until liquid has evaporated.
- Sprinkle with Spices of India and toss to coat. Cook one-2 additional minutes to toast the spices and then serve hot. Season with additional salt and pepper if desired.
Recipe Notes & Optavia Counts
Serving Size 1 C vegetable mixture (using peppers).
1 - Lean
0 - Leaner
0 - Leanest
0 - Green
2 - Condiments
0 - Healthy Fat
Nutrition information below is for one serving with cauliflower and orange peppers cooked in broth, not oil. If using oil, add 1 healthy fat and 40 calories.
- Serving Size
- per serving
- .2 grams
- Saturated Fat
- 0 grams
- 0 milligrams
- 17 milligrams
- 7.2 grams
- 2.1 grams
- 4.2 grams
- 1.6 grams
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