I tried my best to eat broccoli but I just could not get used to its taste and texture. Since I eat a wide variety of vegetables, I was okay with missing out on one vegetable. Both broccoli and cauliflower have almost the same amount of vitamin C and fiber. And unlike broccoli, I love cauliflower. Additionally, while trying Virta Health’s keto diet, my fondness for bell peppers grew. In this dish I mix them both and the result is a very delicious and nutritious medley!
The key to cooking any vegetable is to cook it on medium low or low. It maintains the nutritional value and tastes great. 5 oz of bell peppers provide 365% of the daily value of vitamin C. And 1lb cauliflower provides 351% of the daily value of vitamin C. When you cook them you will loose some of the nutritiousness, but you are more than meeting your daily requirement. Furthermore, with the current COVID-19 pandemic, it’s doubly important to eat healthy in order to keep our immune systems strong.
Ingredients
- 1 lb cauliflower florets
- 5 oz bell peppers sliced
- 5 oz or half of of a big tomato diced or puréed
- 2 tbsp oil
- 1 level tbsp cumin
- 1 level tbsp coriander
- 1/2 tsp garlic paste
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 1/4 tsp ground black pepper
Preparation
Cook all above ingredients except the cauliflower and bell peppers on medium low for 10-15 minutes. Then add cauliflower and keep on medium for 10-15 minutes. Then add bell pepper and cilantro and remove from the hot stove and let it sit for 5 more minutes. Then put it in a bowl and serve with chapatti or without.
Zuby's Quick and Healthy Recipes 