What you'll need:
1 head of cauliflower
1 star burst zucchini
3 cups chopped perpetual spinach (a little more bitter than savory spinach)
1/4 large onion (I used a sweet onion)
1 heaping Tbsp fresh minced ginger (right off the root)
2 Tbsp minced garlic
Turmeric (adds a vibrant golden color and great curry flavor)
Fresh cracked black pepper
Extra virgin olive oil
(Sorry, forgot to take a picture of all the ingredients before hand. My b. You can imagine what that would look like here)
To get started chop the cauliflower up into bite-sized trees, wash them and pat dry. Chop the zucchini into even, small-ish sized pieces and pat dry. Rinse, pat dry and chop three cups worth of spinach. Give the onion a rough chop and set it aside.
Heat a pan over medium heat with 1/6 cup olive oil and throw in the cauliflower and onino and cover, tossing/stirring occasionally. After a few minutes the cauliflower stems will start to become soft, throw in the zucchini the at that point, add pepper to taste and cover.
Let that simmer, tossing/stirring occasionally until the cauliflower is just about done. Add the spinach, minced ginger, garlic and a couple dashes of turmeric and stir together until the spinach wilts down to your liking.
Remove from heat and grind a little more black pepper over the whole thing and give it a few more good stirs, then enjoy! This makes about 6-8 cups depending on the size of your cauliflower and zucchini.
I paired this side dish with some salmon grilled with lemon and fresh dill.
Not only is this dish extremely tasty, it's incredibly healthy as well. Of course because of the fish and all the Omega's it posesses. But also because of the turmeric. Because when paired with cruciferous veggies (which cauliflower is), helps prevent cancer, particullarly in men.
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