Cauliflower is a cruciferous vegetable, a group of vegetables ideal for cancer prevention. Cauliflower in particular provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are
- The body’s detox system
- Its antioxidant system
- Its inflammatory/anti-inflammatory system.
Like with all vegetables, cauliflower should not be overcooked in order to retain nutrients, sauteeing being the preferred mode of cooking.
Check out a great cauliflower-based recipe here
Today, an Indian / South East Asian inspired recipe. Cauliflower and Potato Curry. The amounts in this recipe are for 2 portions. All items available at our 3 stores:
– Syokimau (Soham Petrol Station)
– Kitengela (Tarikiville Mall)
- Cauliflower: 1 head of cauliflower split into chunks (flowerets)
- Tomatoes: 3 sliced tomatoes
- White Onions: 2 finely chopped
- Ginger: About 6cm finely chopped
- Tumeric: About 3cm finely chopped
- Potatoes: 1kg thickly diced
- Garlic/ Ginger/ Tumeric or all 3
- Chilli (Optional)
- Vegetable oil
- Heat vegetable oil in a pan over medium heat. Sautee the onion, garlic and ginger, stirring for a few minutes until soft and translucent. Turn off the fire when the onions are tender.
- Put the ingredients from step 1 above in a larger sufuria and add the tomatoes and half of the diced onions. Stir over medium fire for under 10minutes.
- Finally, add the remaining onions, potatoes, chilly. Flavour with salt and pepper as you wish.
- Stir well then and add just enough water to almost cover the mixture then bring to a simmer over low heat, cover with a lid and continue to simmer for 8–10 minutes.
- Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.