Curried Cauliflower & Sweet Potato with Sauerkraut
Steamed vegetable and salad bowl layered with bold flavours and dynamic textures. Nutrient-dense vegetables mixed with potent anti-inflammatory + anti-microbial spices and probiotic-rich sauerkraut ~ food as medicine.
- Serves2 - 3
- Cooks in 5 -7 mins
- Prep time 10 mins
- Fermented Gut Healthy
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Whole Food Plant Based
- Anti Inflammatory
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
- Oil Free
Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.
Ingredients
✓ adds to shopping list
Method
Curried Cauliflower & Sweet Potato with Sauerkraut
WASH and cut sweet potato + cauliflower into small even sizes to ensure even cooking time.
SET UP steamer saucepan, add water 5cm / 2″, bring to a boil, lid on. Place steamer basket over boiling water, lid on. The water level should be below the steamer basket.
ADD sweet potato slices – steam for 3 mins.
ADD cauliflower florets – steam for 3-4 mins. Check both vegetables are fork-tender.
REMOVE the steamer basket. Sprinkle over 1 tsp curry spice and toss gently to coat; alternatively, do this in a bowl.
SERVE – plate salad ingredients, top with spiced steamed vegetables and garnish with sauerkraut.
Serving Ideas
with dollop of plain yoghurt
Chilli Lime Crema
drizzle of tahini
top with Immuno Spiced Seeds
add nuts or seeds
Chef tips + Ingredient Swaps + Ideas
*SALAD GREENS use spinach, baby kale, lettuce, arugula, sprouts, mesclun, radicchio, cabbage, bok choy.
SWAP VEGETABLES – use squash, carrots, potatoes, rutabaga, peas, beans, zucchini, broccoli, brussel sprouts, romesco, asparagus.
*HERBS use fresh mint leaves, scallions, parsley, chives, cilantro, celery leaves, endives, arugula, dandelion, sorrel, and fennel.
Cook with Confidence
Support your Health
Make healthy taste great
Our Recipe Membership Plans
Chef's Table
Membership $12 / mth
LAND + SEA + PLANT
take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets
Whole Plant Life
Membership $9 / mth
PLANT-BASED VEGAN
LETTER WEEKLY 