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America’s Healthy
Cooking Teacher

Cauliflower with Cumin-Scented Oil

Cauliflower is like Clark Kent, mild-mannered, but underneath that beige exterior is Superman! In the case of cauliflower, this lovely veggie is of the cruciferous family, known for their cancer-fighting, immune-boosting powers. The scented oil makes this dish shine.

Makes 5-6 Servings

Ingredient List: 

½ cup avocado oil
Grated zest of 1 lemon
½ teaspoon crushed red pepper flakes
1 teaspoon cumin seeds
1 head cauliflower, broken into small florets
3 to 4 sprigs basil, leaves removes, shredded

Step By Step Instructions: 

Prepare oil: Place ingredients in a saucepan over low heat and cook, uncovered, for 10 to 12 minutes. Turn off heat and let stand, undisturbed, for 1 hour to allow flavors to develop. Strain oil and reserve ¼ cup. Transfer remaining oil to a glass jar. Seal the jar tightly after the oil has cooled. Refrigerate leftover oil for another use. Use within 5 days.

While the oil steeps, bring a pot of water to a boil with a pinch of salt. Add cauliflower and cook until crisp-tender, about 4 minutes. Drain well and transfer to a mixing bowl. Allow to cool slightly before proceeding.

Toss cauliflower with basil and reserved ¼ cup oil.