Looking for vegetable variety?? Give your liver some love with this brassica dish.
Cauliflower often ends up getting a bit neglected in our fridge and we have mountains of Kale in our garden. Here is how we deal to it.
Cauliflower and Kale are part of the Brassica family that also include Broccoli, Bok Choy, Brussel Sprouts. They are liver loving vegetables and most of us need more of them!
Give your liver some love with this dish. A healthy liver is key if we want to feel abundant energy levels, balanced hormones and a healthy weight.
Other important ways to support liver health are reducing alcohol and processed foods and getting your 2L or more H2O per day .
Ingredients:
Cauliflower
Curly Kale
Tomato (optional)
Extra Virgin Olive Oil
Ground Cumin
Crushed Coriander Seeds
Paprika
Method:
Slice Cauliflower into 1cm slices
Remove the thick stem from Kale leaves and chop in half.
Spread cauliflower and Kale out on a baking tray. Toss in olive oil and sprinkle with cumin, crushed coriander, paprika, salt and pepper.
I added chopped tomato because I love cooked tomatoes (you either do or you don’t).
Bake until Cauli is cooked through and Kale is crispy. You may have to take the Kale out first.
Add your choice of protein to this dish- baked chicken or salmon baked in the oven at the same time would be a quick and easy meal.
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