Taste the Rainbow
Can you believe there really is a reason we should, “taste the rainbow”? And it’s not because of sugary dye. It’s actually because each color represents a different vitamin or mineral that our microbiome is able to eat and convert to nutrients. When I first learned this I was mind blown!
A standard American diet eats mostly brown/ white foods from potatoes and carbs, if you’re lucky there’s a few carrots or broccoli, but we almost never see purple. That’s why whenever I can swap out a head of cauliflower or heirloom carrots I always try to get my purple colors in. And they are gorgeous!
This Thai basil dish is simple, made in minutes and has a great tangy balance of flavors. You’re going to love it!
Ingredients
1 head purple cauliflower
4 cloves of garlic minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp chili oil
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
Garnish:
1 tsp sesame seeds
1/2 tsp chives
1 tbsp Thai basil
Preparation
1. Chop cauliflower into even pieces and add to a bowl along with the garlic.
2. Season with soy sauce, sesame oil, chili oil, and seasonings.
3. Cook at 375°F for 30 minutes or until tender.
4. Garnish with sesame seeds, chives, and fresh Thai basil. Enjoy!