Roasted Curried Cauliflower and Zucchini

Roasted Curried Cauliflower and Zucchini became one of our favourite anti-candida meals during our candida cleanse. It’s an excellent low-carb yet nutrient-packed dish. You can serve it as a side, or as an entrée when placed atop a bed of lettuce or rice. Plus, it’s effortless and fast to prepare.

1. Wash and chop vegetables
2. Mix all ingredients together in a large bowl
3. Roast on BBQ (30 min) or in the oven (45 min)
4. Sprinkle your favourite garnishes like hemp seeds, fresh herbs, or legumes on top for added flavour and nutrition.

Cauliflower

Cauliflower is a good source of vitamin C, folate (B9), and potassium. It has a mild taste when cooked but absorbs flavour, like curry, very well.

It’s a non-starchy, cruciferous vegetable, along with broccoli, Brussels sprouts, cabbage and kale. They contain sulforaphane and isothiocyanates. Cruciferous vegetables boast of their position in the top three of Harvard Health’s Superfoods list. This is primarily because they are believed to have cancer-fighting capabilities. Thus, we should eat ’em up!

Zucchini

Zucchini, aka summer squash, is a liquid-heavy fruit containing up to 90% water. Therefore, it is an excellent food to eat in the summer months when the heat of the day tends to dehydrate.

Zucchini skins soften when cooked, so there is no need to peel them off. They contain impressive levels of anti-oxidants, most of which are concentrated in the peel. The Potential Role of Carotenoids as Antioxidants in Human Health and Disease has been researched. Carotenoids— such as lutein, zeaxanthin, and beta-carotene, are antioxidants that seem to fight against chronic disorders such as cancer, cardiovascular or photosensitivity disorders.

Zucchini skins offer many health benefits. One cup of cooked zucchini offers up to 40% of vitamin A, which is necessary for your immune system and vision.

Curry

Curry powder is a combination of several spices, namely:

• Cardamom
• Coriander
• Cumin
• Dry mustard
• Turmeric
• Cayenne powder
• Ground ginger
• Black pepper

It has strong anti-inflammatory properties, therefore, it can lower triglyceride levels and may help to fight prostate, breast, colon, and brain cancers.

Alyssa

Roasted Curried Cauliflower and Zucchini

A flavourful blend of curried vegetables that can be served as an entrée on top of a bed of rice or greens, or a side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4 entrées

Course: Main Course, Side Dish

Cuisine: Indian

Ingredients Equipment Method

Ingredients

  

• 1 head cauliflower cut into florets
• 1 zucchini slice thick and halve each into semi-circles
• 4 sprigs celery chopped
• 1½ cups red onion diced
• 1⅓ cups walnuts chopped
• ⅓ cup fresh ginger finely chopped
• 2 tbsp olive oil
• 1 tsp garlic minced
• 3 tsp curry powder
• 1 tsp cumin
• 1 tsp Kosher salt
• ½ tsp black pepper ground
• ¼ tsp turmeric

Optional Garnishes

• Hemp seeds
• Fresh herbs dill, parsley, etc.

Equipment

• BBQ or oven

Method

 

1. Heat either oven or BBQ to approx. 400°F
2. Chop and dice each ingredient as described, and combine in a large mixing bowl
3. Place the contents on a parchment paper covered baking sheep or BBQ safe pan or mat. Roast for approximately 45 minutes in oven or 30 minutes on BBQ, stirring every 10-15 minutes.
4. Serve hot or cold as a side dish, or on top of a bed of greens or rice as an entrée. Sprinkle fresh herbs and seeds on top to garnish and provide extra nutrients and protein.

Bon appétit!