, I’m paying homage to two popular members of the cruciferous clan or cabbage family. I’m referring to the cauliflower, which is one of the “it” vegetables these days, and to the broccoli. The broccoli and other cruciferous vegetables to cancer prevention. They contain vitamins, minerals, other nutrients, and chemicals known as glucosinolates. They contain compounds that are being studied for possible anticancer effects. My Meatless Monday recipe, Cauliflower, Broccoli & Corn in Ginger, Cumin Sauce, can be served as a main dish or a side dish. I added frozen corn kernels for color and flavor contrast. This trio of ingredients seasoned with white wine, fresh ginger and cumin culminate into a tasty, aromatic vegetarian dish. Serves 2 as main dish; 4 as side dish. Ingredients:
2 tablespoons olive oil2 cups cauliflower and broccoli florets1 cup corn (can use frozen corn kernels)2 tablespoons ginger1 teaspoon cumin½ cup dry white wine1 teaspoon salt or to tasteGround pepper to tasteRed garnish (tomatoes, peppers or raspberries)
What to do:
Heat olive oil over low to medium heat in a skillet.Add ginger. Sauté for approximately 3 minutes.Add corn. Continue sautéing for 2 minutes.Stir in cauliflower and broccoli florets.Add the cumin and white wine.Season with salt and pepper.Cook the mixture by simmering uncovered for 3 to 5 minutes.Be careful not to overcook to preserve the color and texture of the fresh vegetables.Add red garnish (I used raspberries, which was the only one I had when concocting this recipe).Serve and enjoy.
