Tuesday, May 22, 2012

Cauliflower with Turmeric and Golden Raisins

This dish came to me in a daydream...I had the desire for something warm, earthy and sweet. Then, as if the sky parted and the seas calmed there it was...cauliflower with turmeric and plump golden raisins. Turmeric has been used for centuries for its anti-inflammatory properties. Curcumin, turmerics pigment, has the power to treat jaundice, menstrual difficulties, toothache, chest pain, rheumatoid arthritis, bruises and when coupled with cauliflower the power to halt the growth of Prostate cancer cells.* That's a whole lot of healing. 

What makes this side dish so delicious is the golden raisins impart their sweetness on the cauliflower. You can choose to serve the dish with or without them. Use the raisins in another dish that's part of the meal like over a green salad or save them for on top of Breakfast Quinoa with Coconut. Or serve the entire dish over a bed of quinoa, millet or amaranth. 

Cauliflower with Turmeric and Golden Raisins

1 medium sized head of Cauliflower cut into large florets with flat sides about 1/2" thick
1 tablespoon unrefined Coconut oil
1 teaspoon Turmeric
1/2 cup Golden Raisins
4 tablespoons water
Salt to taste

In a large heavy skillet heat the coconut oil over medium heat until melted and hot. Test a floret in the oil to make sure it sizzles. When hot add the rest of the florets to the pan along with the golden raisins and cook for 3-5 minutes until golden brown, flip them over to brown the other side. While the other side is browning sprinkle the turmeric over the cauliflower add the water and cover. Cook covered on medium low until the water is gone and the cauliflower has softened. Toss with salt to taste.