Hawaiian Cauliflower Recreation :)

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When I was on vacation in Maui several years ago, I had lunch at this adorable cafe. I ordered a dish consisting of cauliflower sauteed in garlic and olive oil, with capers on top. Once back home, I have attempted to recreate this simple, yet delicious dish.

Normally I use the common “white” cauliflower from the grocery store, however this past week at the farmer’s market I found this….

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Because it is purple in color, the nutrient content will be slightly different, compared to its white cousin. The color of any fruit or vegetable, comes from the vitamins, flavonoids, and other chemical compounds it is comprised of. In the case of my purple cauliflower, the color comes from anthocyanins, which are a type of flavonoid that act as an antioxidant in the body. Cauliflower in general is packed with fiber, vitamin C, and vitamin K – aka very healthy, so eat it.

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Garlicky Purple Cauliflower with a Touch of Capers

Ingredients: 

  • One head of cauliflower (your choice in color)
  • Several tablespoons of extra virgin olive oil
  • Lots of garlic cloves (adjust to your personal preference)
  • 2 or 3 tablespoons of capers

Directions:

  • Steam the washed and cut cauliflower in a pot on the stove for several minutes until tender.
  • You don’t want the water to change color (ie. turn green). This means you’re losing water soluble vitamins!
  • While the cauliflower is steaming, mince your garlic cloves and heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic to the pan and cook for 1-2 minutes.
  • Once the cauliflower is tender, add it to the pan with the olive oil and garlic. You can add additional olive oil to the pan if you wish to coat the cauliflower more. Toss the veggies thoroughly and add the capers. No further cooking should be going on. You are simply coating the cauliflower in garlic and oil.
  • Remove pan from the stove and enjoy!

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I enjoyed mine with a salad and a little blogging. 🙂

Some alterations might include using garlic powder if you can’t handle raw cloves, sprinkling cayenne on top of the finished dish for some heat, or putting the dish over some cooked quinoa.


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