Recipe: Cauliflower with Carrot Sauce

Recipe: Cauliflower with Carrot Sauce

Cauliflower looks like broccoli’s very pale brother. That’s because, like broccoli, cauliflower belongs to the family of cruciferous vegetables. Cruciferous vegetables like cauliflower, broccoli, cabbage, watercress and kale are chock-full of antioxidants and are known to be powerful players in preventing cancer. Kale has become quite the superfood star of the culinary world over the past few years, but definitely don’t forget about its nutritious cousins like cauliflower!

This cauliflower dish is a favorite among the staff at the Gerson Institute. It consists of cauliflower slow-cooked using Dr. Gerson’s method, topped with a creamy, slightly-sweet carrot sauce.
 

Slow-Cooked Cauliflower

Ingredients:

  • 1 large yellow onion, sliced or diced
  • 1 head cauliflower, cleaned and left whole

Directions:

  1. Layer the onion in the bottom of a pot large enough to hold the cauliflower head. Place the cauliflower on top of the onions
  2. Cook uncovered on medium heat until the onion begins to steam
  3. Cover the pot and continue to look until the lid becomes hot to the touch
  4. Turn the temperature down to low and continue to cook for 45 minutes or until the cauliflower becomes very soft
Carrot Sauce:

Ingredients:

  • 1 yellow onion, cut into slices
  • 2 cloves garlic, left whole
  • 3 large carrots, sliced
  • 1/4 cup soup stock
  • 1/2 teaspoon honey or other permitted sweetener (optional)

Yields: 2 cups

Directions:

  1. Place the onion slices on the bottom of a small pot, then layer the garlic and carrots on top
  2. Begin to cook on medium with the pot uncovered, until the vegetables begin to steam
  3. Add soup stock and cover
  4. When the lid becomes hot to the touch, turn the temperature down to low
  5. Simmer on low heat for approximately 45 minutes, or until the vegetables are soft
  6. Blend the carrots, onions, garlic and sweetener with the liquid left in the pot after serving

Serving: Spoon or pour the carrot sauce on top of the cauliflower, and you’re ready to eat! This is also good with chopped green onions, chives or our favorite onion, garlic and dill garnish (get the recipe here).

Bon appetit!


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Healing News

This article originally appeared in the Spring 2015 issue of the Gerson Institute’s quarterly newsletter, Healing News. Healing News goes out to all Gerson patients and donors.

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