We have an exciting announcement: Over the next six weeks, we will be featuring a series of healthy, brain-boosting dishes to celebrate the upcoming debut of my new docuseries, Broken Brain! Today’s recipe comes from Dr. Rupy Aujla, a master of using food as medicine and one of our guest experts in Broken Brain.
Cauliflower is one of Rupy’s favorite brassica vegetables. It’s incredibly versatile, takes on tons of flavor, and contains compounds with anticancer properties. Inflammation is recognized as one of the underlying causes of chronic disease; the anti-inflammatory compounds in this beautiful vegetable mitigate inflammation and support whole-body health. Get brassica vegetables into your diet with this quick recipe. Click here for the PDF version.
Stay tuned in the next couple of weeks to hear more about my brand new 8-part docuseries called Broken Brain!
- 1 tablespoon mustard seeds
- 1 teaspoon harissa paste
- 2 tablespoons extra-virgin coconut oil or grass-fed ghee
- 2 ounces watercress, roughly chopped
- 2 ounces spinach, roughly chopped
- 7 ounces cauliflower, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup boiling water
- handful pistachios roughly crushed
- coriander for garnish
In a pan, toast mustard seeds for about a minute and then add coconut oil or grass-fed ghee.
Sauté thinly sliced cauliflower florets in the coconut oil or ghee for about 3-4 minutes.
Fold the watercress and spinach into the cauliflower.
In a separate pot, add Harissa paste to boiling water. Once combined, add it to the cauliflower mixture and cover for 5 minutes.
Garnish with thinly sliced red onions, coriander, and generous helpings of pistachios. Enjoy!
Nutritional analysis per serving (one-half of the recipe)
calories 232 • fat 18 g • protein 6 g • carbohydrate 15 g • sodium 91 mg