Hello Joyous Reader!
A couple of weeks ago we celebrated Walker’s (my hubs) grandma’s 90th birthday! It was a wonderful celebration especially since she is healthy and vibrant. Lucky for all of us, Walker’s cousins made us an incredibly healthy and flavourful celebratory feast. I was inspired to pick up the Jerusalem cookbook because most of the recipes she made were from the book. I brought my carrot cake balls from my book to go along with the yummy birthday cake.
My fave dish of the evening was the roasted cauliflower and the recipe I’m sharing with you today is a joyously adapted version of it.
Cauliflower is an insanely nutrient-dense anti-cancer powerhouse of a food. You need to be eating this veggie.
Move over kale and make room for cauli in your kitch!
Here’s why — The Nutritional Highlights
Incredibly detoxifying: Cauliflower contains phytonutrients called glucosinolates that can help activate detoxification enzymes and regulate their activity. It is absolutely essential to give our body’s detox system adequate nutritional support, especially in a world where we are exposed to toxins on an every day basis. Toxins can damage our cells and this puts us at a risk of developing cancer. This is why it is critical to eat foods from the cruciferous family such as cauliflower on a regular basis. Broccoli, brussels sprouts, kale and cabbage are from this same powerhouse family.
Antioxidant powerhouse: This broad specturm antioxidant support from beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol are among cauliflower’s key antioxidant phytonutrients. This helps lower the risk of oxidative stress in our cells which would otherwise lead to cancer.
Fiber-rich: There are over 9 grams in every 100 calories of cauliflower making it a wonderful digestive friendly food. Additionally, researchers have determined that the sulforaphane in cauliflower can help protect the lining of your stomach by preventing bacterial overgrowth of Helicobacter pylori in your stomach.
Anti-inflammatory action: The anti-inflammatory action of glucosinolates/isothiocyanates in cauliflower and other cruciferous are showing promising results in helping Crohn’s disease, inflammatory bowel disease, insulin resistance, irritable bowel syndrome, metabolic syndrome, obesity, rheumatoid arthritis, type 2 diabetes, and ulcerative colitis.
Canada’s Super Oil — Camelina Oil
Beyond the cauliflower, there are several other ingredients in this recipe that deserve a whole post. The spices and herbs are each superfoods in their own right. And the oil is pretty fabulous. I’ve been using it a lot lately for sauteing and baking. It has become a kitchen staple because of its ability to withstand higher temperatures. You may have seen me instagram about it.
The coolest part of this oil is the traceability. Three Farmers is literally a trio of farmers from Saskatchewan driven by the desire to reconnect you to their farms. The batch number on each bottle allows a transparency and traces back to the face of the farmer, field it was grown in and details around how that bottle of oil was made.
Camelina is a source of omega 3 and Vitamin E and it has a high smoke point and long shelf life, their expeller cold-pressed oil has a truly unique profile, relative to other oils on the market.
Now for this yummy recipe!
- 1 head cauliflower, cut into bite size pieces
- Sea salt & freshly ground pepper to taste
- 5 tbsp camelina oil*
- 2 celery stalks, chopped
- 1/4 cup raw almonds
- 1/3 cup fresh parsley, chopped
- 1/3 cup dried cranberries
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1.5 tbsp date vinegar (or red wine vinegar / sherry vinegar)
- 1 tbsp maple syrup
- Preheat oven to 350F degrees.
- Mix cauliflower with oil, salt and pepper. Spread out on to a roasting pan or cookie sheet. Bake on top oven rack for 30 minutes or until fork tender and golden brown. Transfer to a large mixing bowl and set aside to cool.
- Decrease temperature of oven to 325 F degrees. Spread almonds on to a baking sheet lined with parchment paper and roast for 15 minutes.
- Allow the nuts to cool slightly, then coarsely chop. Add to the cauliflower with all the remaining ingredients. Stir, give a taste test to see if there's anything else it needs. Serve at room temp.
- *Camelina oil is a safe oil to bake with as it has a smoke point of 475F. It has a wonderful earthy and nutty flavour. I used the "roasted onion and basil" oil for this recipe but the plain would be lovely as well. You can find out more about this oil here: www.threefarmers.ca
It could be split into two servings as a main or 4 servings as a side dish with some grilled fish or chicken. This recipe so incredibly unique and flavourful. I really hope it becomes a favourite in your home. Healthy IS delicious. EnJOY!
Have a joyous day!