The chili adds color and the garlic adds flavor to this simple recipe.
Ingredients:
- 1 small to medium head Cauliflower, separate the florets
- 1 head broccoli florets
Seasoning Mixture:
- 3 tsp minced garlic
- 1/2 tsp crushed dried Red Chili, grind in a coffee grinder
- 1 tsp curry powder
- salt to taste
- 4 Tbsp extra virgin Olive Oil
Garnish:
- 1/4 cup Cilantro leaves, chopped
- 1/2 Lime, juiced
Directions:
- Preheat oven to 325 F.
- Put the cauliflower and broccoli in a mixing bowl.
- Mix together garlic, chili, curry powder, salt & olive oil.
- Sprinkle over the cauliflower, toss gently to mix together and coat well.
- Spread the seasoned florets in a cookie sheet.
- Roast until tender, stirring occasionally. Depending on the oven, it may be take between 45 mins – 1 hr 25 mins. If you like your vegetable crunchy, you can take it out at 30-45 minutes. It is much faster with a convection oven.
- When done, remove from oven. Dress with lime juice. Garnish with chopped cilantro leaves.
- Serve.
Note:
If you have estrogen dominance or thyroid issues, you need to limit the intake of cauliflower and broccoli.
© Copyright 2013 Michael Lam, M.D. All Rights Reserved.