PURPLE CAULIFLOWER SAUCE BY ANA BUENO
Serves 2
Time to prepare: 30 minutes
Vegan
Today we use it for pasta, but you can use your imagination for other endings such as puree and sautees.
Besides the BEAUTIFUL look, this dish is super rich, and to enhance and preserve the most nutrient power, we're using a bit of alchemy and technique in cooking our cauliflower to prepare our special sauce.
Before we go to the recipe, I'd like to share the benefits of this beautiful cruciferous.
Purple cauliflower contains a compound called GLUCORAPHANIN, this element triggers the production of antioxidants and detoxifiers to correct underlying free radicals, oxidative stress inflammation, and impaired antioxidant defense mechanisms which are the top causes of health issues such as neurological diseases, osteoarthritis, cardiovascular disease, and rheumatoid arthritis, to enhance this compound's bioavailability we're adding powdered mustard to our recipe as our alchemy of the day.
In your body, glucoraphanin can be converted to compounds with anticancer properties.
The presence of a subtype of flavonoid compounds called anthocyanins may help regulate your blood lipid, sugar levels, and body weight, and support the body's natural detoxification process.
The pigmented heads are also a source of fiber to regulate the digestive tract. It's an excellent source of vitamin C to strengthen the immune system and contains some calcium, folate, potassium, and vitamin A. To preserve its vitamins the best we can we are going to prepare the cauliflower with a technique called Blanching, I'll explain in detail below with the recipe information on how to do it.
With blanching, some vitamin C is lost in the process, but it is less than boiling since the cooking time is shorter. Blanching also helps slow the loss of other vitamins and minerals in vegetables, according to the Academy of Nutrition and Dietetics. Blanching may even help stop enzyme activity that causes your product to spoil, and it cleans the veggies of dirt and some bacteria that could harm your health.
You can use white cauliflower and even broccoli!
INGREDIENTS:
PASTA
Cook pasta according to package instructions.
BLANCHING CAULIFLOWER
UTENSILS:
Medium pot, medium bowl, colander.
Ingredients:
1/2 purple cauliflower cleaned and deflowered
1 1/2 liter of filtered water - You'll need twice this amount. One for a boiling bath and the other for an icing bath.
pinch of sea salt
2 cups of ice cubes
SAUCE
UNTENSILS:
Large saute pan, fork, silicon spatula, and blender.
Ingredients:
Fresh black pepper - to taste
Garlic minced - 1 tsp
Olive oil - 1 tbsp
Fresh rosemary bunch - 1
Plant milk - 1 cup
Purple cauliflower blanched - 1/2 head
Nutritional yeast - 2 tbsp
Garnish - optional
Use microgreens or basil
DIRECTIONS:
1. Add the first one liter and a half to the medium pot, add a pinch of sea salt, and bring to a boil. While it boils, in a medium bowl, add the other one liter and a half of filtered water, a pinch of sea salt, and two cups of ice cubes. Set aside.
2. Once the water is boiling, add the cauliflower, time 45 seconds to cook. Drain it with a colander and immediately add to the bowl of salty ice bathing water. Wait 2 minutes. Drain using the colander put it back in the bowl, and set aside.
3. Add fresh pepper to taste to the pan and turn on the low heat, wait for fragrance. Add olive oil, and wait 1 minute to warm it up. Add minced garlic, and mix to golden. Add the rosemary whole bunch and the plant milk. Simmer it in low-medium heat for 5 minutes. Turn off the heat, and use a fork to remove the rosemary bush.
4. Add the cauliflower to the blender, the warm spiced milk, and the nutritional yeast. Do not close the blender lid completely to prevent pressure from forming when blending. Blend everything for 1-2 minutes until smooth. Add the mixture back to the saute pan, and add the cooked pasta. If necessary, warm everything together for 1-2 minutes. Serve and garnish if you wish with microgreens or basil.
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