We always hear the experts say “eat the rainbow”, and, of course, this is common nutritional wisdom; however, there are exceptions to this rule, namely mushrooms, whitefish and cauliflower. Now, I’ve waxed poetic about members of the brassica family, such as kale, cabbage and, of course, cauliflower; and the reason is because of the indoles, which give this monarchy of vegetables their well deserved reputation as potent cancer fighters.
On a cleanse or a detox- or any healthy living endeavor for that matter- it’s very important to eat foods that contain sulphur, yup, stinky sulfur; however, sulforaphanes, along with other isothiocynates and indoles, are believed to be responsible for lower risk of cancer and incredible detoxification benefits.
During week one of my cleanse, I went to a movie, Les Miserables (which is AMAZE by the way); and I knew this was going to be a challenge because part of the movie going experience is the popcorn. I will freely admit, that I love movie popcorn; but as with anything found behind a movie theater concession stand, popcorn is not cleanse approved. And rather than go and be unprepared, which always leads to failure, I made this cauliflower recipe – crunchy pecan cauliflower!
I will be the first to admit that taking cauliflower to a movie is a bit gauche; but, hey, one has to get creative when cleansing! And I have to say the richness of the pecans compliment the cauliflower quite nicely; and the crunch, as with anything crunchy, satisfies!
This cauliflower recipe comes together rather effortlessly, but I will provide you with one caveat; when grinding the pecans, pulse them in your food processor. If you turn the food processor on and walk away, when you return you will find pecan butter- delicious, yes; but not at all what we are after. And, if pecans aren’t your thang, feel free to substitute walnuts or even pistachios.
If this crunchy pecan cauliflower recipe can quell my movie popcorn craving, while the scent of it is wafting my way, I am confident it can stand up to any one of your cravings!
1 head cauliflower, florets only
½ cup raw pecans, ground
¼ tsp salt
1 tsp quinoa flour
2 tbsp harissa spiced olive oil (regular olive oil will do)
Preheat oven to 500degrees.
In a bowl combine the flour, oil, salt and pecans; toss to coat the cauliflower florets completely. Lay on a baking sheet lined with parchment paper; and place in oven. Cook for 5 minutes and then reduce the oven heat to 350degrees and bake for an additional 10 minutes. Cool completely.