I'm not big on the term "superfoods." Certainly, some foods contain more nutrients than others, and perhaps even more health benefits. We can appreciate that fact without implying a food has superhero powers. Plus, I find it incredibly annoying that most foods termed "superfoods" are exotic, expensive and inaccessible to the average person. It makes good nutrition seem out of reach.
That said, there are some foods that I try to work into my diet as often as possible because of their unique health benefits - and because I love their taste too! Fatty fish is one. Fermented foods are another. Turmeric, the bright yellow spice commonly used in Indian cuisine, is a third.
In this recipe, I use it to flavor cauliflower rice for a veggie packed bowl. Being a non-diet dietitian, I feel a little guilty for the fact that I truly enjoy cauliflower rice - I know it’s not real rice, but with more surface area, I think it’s so tasty sauteed with onion, garlic and spices. Because bodies still need carbohydrate, I topped this bowl with roasted sweet potatoes. For some probiotic goodness, I used fermented cauliflower florets, but feel free to use any kraut you like.
Turmeric Cauliflower Rice Power Bowl with Dill Oil
1 bunch fresh dill, roughly chopped
1 lemon, juiced
1/3 cup extra-virgin olive oil
1 clove garlic, minced
16 ounce bag cut butternut squash
1 tablespoon extra virgin olive oil
1 tablespoon coconut oil
1/2 yellow onion, peeled and chopped
1 garlic clove, minced
1 16-ounce bag cauliflower rice
1/2 teaspoon turmeric
1/4 teaspoon cumin
1 dash cayenne
4 hard boiled eggs, peeled and halved
1 bunch watercress, trimmed
1/4 cup cashews, toasted and chopped
1 cup fermented kraut or vegetables
First, make the dill oil. In a blender, puree dill, lemon juice, olive oil and garlic. Season with salt to taste. Set aside until ready to use.
Next, roast the squash. Preheat the oven to 400 degrees. Toss the squash with olive oil, season with salt and pepper and spread evenly on a large baking sheet. Place in the oven and roast 30-40 minutes until tender and golden, flipping halfway.
Prepare the cauliflower rice. Heat coconut oil on medium-high heat in a medium skillet. Add garlic and onion and saute until translucent, about 5 minutes. Add cauliflower and spices. Saute, stirring occasionally, until cauliflower is tender, about 7 minutes. Season with salt and black pepper to taste.
Divide cauliflower rice between four bowls. Top with hard boiled egg halves, watercress, cashews, fermented vegetables and roasted squash. Drizzle with dill oil and serve.