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 degrees for 30 minutes or until tender.
4. Garnish with sesame seeds, chives, and fresh Thai basil. Enjoy!