Access to all articles, new health classes, discounts in our store, and more!
Background info: Now grown and eaten throughout the modern world, cauliflower and other ‘cole’ vegetables, such as Brussel sprouts, were selectively bred from a single ancestor: the wild cabbage. Native to the coastal regions of southern and western Europe, the wild cabbage’s precise date of domestication remains a mystery; however, researchers believe that humans began cultivating this hardy plant several thousand years ago.
Although more in-depth research is required, recent studies have examined the properties of this vegetable family – alternately termed Brassica vegetables –and suggest that the presence of certain compounds called isothiocyanates, which likely act as part of the plant’s defense mechanisms, may inhibit the progression of cancerous cells.
● ● ●
I think my favorite cuisine of all time is Middle Eastern, and I’ve been learning to make it myself so that I don’t have to order every single thing on the menu when I go to my favorite local Middle Eastern restaurant, Aladdin. (And invariably end up too full!) One of my favorite appetizers is arnabit, which is roasted cauliflower with a garlicky tahini dressing.
Serves 4 to 6
- 1 head cauliflower, leaves removed
- 2 tablespoons extra virgin olive oil
- Chopped fresh flat-leaf parsley or cilantro leaves, for garnish
- ⅓ cup tahini
- ⅓ cup warm water
- ¼ cup fresh lemon juice
- 3 cloves garlic, crushed in a press
- Preheat the oven to 425° F.
- Cut the cauliflower into small florets, discarding the large stems, and arrange on a large rimmed baking sheet. Drizzle with the oil, season with salt, and toss to combine.
- Spread the cauliflower out in a single layer and roast for 35 minutes, or until deep golden brown.
- Meanwhile, make the tahini dressing: In a bowl, stir together the tahini, water, lemon juice, garlic, and salt to taste until smooth. Add a little more water if the mixture is too thick.
- To serve, transfer the cauliflower to a serving dish, drizzle with the tahini dressing, and garnish with the parsley or cilantro.
Reprinted by permission of Maria Rodale from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious (Rodale Inc., 2016). Visit mariarodale.com.
Photograph by Con Poulos.
Published in the Journal of Health and Healing™
Spring 2023 | Volume 47, Number 1
Copyright © 2023 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide