Maybe the song “The Great Pretender” was written about cauliflower. Here it masquerades as one of my favorite foods: mashed potatoes. It’s amazing what steam and a food processor can accomplish. Steaming the cauliflower in broth infused with seasonings takes care of the sulfuric smell it produces as it cooks. Then it gets whazzed in the food processor until the texture is as creamy as Ma’s Thanksgiving ’taters. The cilantro and lime juice provide an unconventional but extremely tasty high note. As for health benefits, compounds in cauliflower support several aspects of liver detoxification, help control inflammation, and fight free radical damage.
1 medium head of cauliflower (about 2 ½ to 3 pounds) cut into 1 ½ inch florets (about 8 cups)
2 tablespoons of extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ teaspoon cumin
¼ teaspoon coriander
½ teaspoon turmeric
1 tablespoon minced garlic
1 teaspoon lemon juice
1 tablespoon finely chopped parsley or cilantro
Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.
Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.
Photo Credit: Leo Gong
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.