Select Page

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.


adds to shopping list

Steamed Veg

  • 2 cups cauliflower - florets
  • 1 sweet potato - sliced
  • 1 tsp curry spice blend


  • 4 cups salad greens*
  • 2 scallions | shallot - thin slice
  • ½ cup herbs*
  • ½ cup sauerkraut
  • sea salt | dulse flakes
  • fresh cracker pepper



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 Hat Icon 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


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


Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Goat Cheese & Fresh Strawberry Rhubarb Relish

Member Recipe

Chive Flower Vinegar

Member Recipe

Orange Maple Roasted Rhubarb

Member Recipe

Asparagus & Swiss Chard Quinoa Risotto