When I find a recipe that has more than one anti-cancer ingredient and I really LOVE it, I get pretty excited. This dish does just that. It combines cauliflower, a cruciferous vegetable, with turmeric. Cruciferous vegetables contain powerful phytochemicals that have been shown to have anti-cancer effects. Curcumin, the polyphenol in turmeric, has been studied extensively and shown to help reverse precancerous changes in colorectal cancer patients, and slow progression to full blown disease in those with smoldering multiple myeloma… among many other studies.
This recipe is by Laura Lea. I received her Balanced cookbook as a Christmas gift from my daughter. I love cookbooks and this one is beautifully illustrated. You may also find her recipes on her blog. Laura Lea’s delicious plant based recipes are a great resource for those who are following a whole food plant based diet, like me! A plant based diet is recommended by the American Institute for Cancer Research.
You will find her turmeric cauliflower recipe here. I only have one change to her recipe – add ground black pepper. This will greatly enhance the absorption of the curcumin. Oh and one preparation tip… cut the cauliflower into florets at least 45 minutes before cooking or use packaged cauliflower florets from the produce department. Cutting cruciferous vegetables before cooking helps to maximize the production of their anti-cancer phytochemicals.