I’m adding this delicious smooth, creamy, cauliflower puree to our Thanksgiving meal this year.
This recipe is from my “Food for Thought” cookbook. I hope you love it as much as I do:)
Just a side note because you know I like to share the health benefits with any food I recommend and I always collect data to back it up.
Cauliflower contains VitaminC and K which may help prevent bone loss. It helps with detox, aids in reducing high blood pressure, strengthens your immune system and it helps reduce the risk of cancer.
CAULIFLOWER PUREE WITH HEMP OIL
Serves 4 to 6
1 large head cauliflower, cut up
2 garlic cloves peeled and smashed
1 Tablespoon extra- virgin olive oil
1 Tablespoon kosher salt
2 Tablespoons caper juice
2 teaspoons hemp oil
1 teaspoon black salt, available online or large sea salt
small handful pea shoots or microgreens
edible flowers (available on Amazon)
In a stockpot add cauliflower and cover with water, add garlic, olive oil, salt. Bring to a boil for 15 minutes or until the cauliflower is soft and tender. Before you drain save 1 cup of cauliflower water and the garlic, set aside.
Drain the cauliflower and place it in a blender, add garlic, the caper juice, and ½ cup of cauliflower water, blend for 30 seconds.
Pour the cauliflower into a pot and heat over medium-high heat.
Serve in a vegetable bowl and drizzle the hemp oil over the top. Sprinkle black salt, garnish with pea shoots, and edible flowers!
If you can’t find hemp oil you can use extra virgin olive oil.
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