Coconut Turmeric Cauliflower Bowls
These Coconut Turmeric Cauliflower Bowls are pack with powerful anti-inflammatory benefits! Here’s why:
Cruciferous Vegetables
Cruciferous vegetables include broccoli, cauliflower, Brussel sprouts, and kale, but there are many others in this family, such as collard greens, watercress, bok choy, kohlrabi, rutabaga, turnips, arugula, radishes (including horseradish), wasabi, and all types of cabbage.
This family of vegetables can potentially prevent DNA damage and metastatic cancer spread, help to prevent lymphoma, boost your liver detox enzymes, target breast cancer stem cells, and reduce the risk of prostate cancer progression.
I recommend aiming to consume one serving of cruciferous vegetables daily. One serving a day may help cut your cancer risk.
What turmeric does for the body is amazing!
There are over 12,500 peer-reviewed articles published proving turmeric's benefits.
Curcumin is the active substance of turmeric. It is what makes turmeric a functional food defined by the Mayo Clinic as “foods that have a potentially positive effect on health beyond basic nutrition.”
Why is turmeric a functional food?
- It's associated with increased brain levels of BDNF, a growth hormone in the brain linked with improved memory and lower risk of cognitive decline.
- Natural painkiller for wound healing, inflammation-induced arthritis, joint pain, and sciatic nerve pain.
- It has high antioxidant levels, which help support the liver to efficiently detoxify the body and fight off some of the effects of dangerous carcinogens.
Now you can fully enjoy these Coconut Turmeric Cauliflower Bowls knowing all the powerful benefits!
Coconut Turmeric Cauliflower Bowls
This super quick and easy meal is perfect for a busy weeknight. It contains powerful disease-fighting ingredients! I recommend serving over organic jasmine rice.
Servings: 6 | Time: 35 minutes
2 cups cooked Jasmine Rice
2 cups Unsweetened Coconut Milk
1 tsp Turmeric
1/2 tsp Cardamom
3 Garlic Cloves (minced)
1 tsp Sea Salt
1 tsp Black Pepper
1 head Cauliflower (chopped into small florets)
1.5 cups Chickpeas
1/4 cup Scallions (chopped)
1/4 cup Cilantro (chopped)
Top with Sesame Seeds
Top with Jalapeno (optional)
Directions:
Cook the rice according to the package directions and set aside.
Heat a skillet over medium heat and add coconut milk, turmeric, cardamom, garlic, salt, and black pepper. Whisk together and let simmer on low.
Once bubbles start to appear in the sauce, add the cauliflower florets and cook covered with a lid for about 20 minutes, or until cauliflower is cooked, but not mushy! Then add chickpeas.
Serve over rice and top with scallions, cilantro & jalapeno. Enjoy!