From the White Lotus Kitchen

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
olive oil
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.