Cauliflower, Capers, and Chili
Cruciferous vegetables remain in vogue. Hopefully, they will never be out of your daily diet. Whether choosing cauliflower, broccoli, collards, cabbage, brussels sprouts or kale, these power-house veggies deliver. Members of the brassica family, they are noted for their anti-inflammatory and good-gut properties. In the White Lotus Kitchen, we just plain like them.
Here's an easy summer recipe for cauliflower that has a bit of a bite with the addition of chili flake or Aleppo pepper. The capers add saltiness and their own bite. You can eat this dish hot or cold, as a side, or toss it into pasta. Enjoy.
1 head of organic cauliflower
red chili flakes or Aleppo pepper
pinch of sea salt
fresh lemon juice
Clean cauliflower and break into florets. Lightly steam but keep them firm. Heat a skillet and add olive oil. When oil is warm, toss in cauliflower florets. Add a small amount of chili flakes and some capers to taste. Turn down the heat. Sprinkle with a pinch of salt and a small squeeze of fresh lemon juice. Be sparing with the salt and lemon as the capers have a good amount of their own salt and a bit of tanginess. Toss and serve.