They say we eat with our eyes. If so, then this purple cauliflower and parsley pesto is sure to please.
If you’ve never seen or eaten purple cauliflower before, you’re missing out. For starters, it’s not dyed - the bright color comes from different antioxidants. The darker the hue, the more nutritious it is!
Here’s just a few of the benefits of purple cauliflower:
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
- Supports the body’s natural detox process: cruciferous veggies like cauliflower aid our body’s natural detoxification processes (including the more common white one).
- Protects against cancer: anthocyanins, which give purple cauliflower its bright hue, are being studied as potentially powerful cancer antioxidants.
- Supports healthy digestion: cauliflower contains about 12% DV of fiber per cup (cooked), which will help keep you full and keep your digestion moving.
Purple Cauliflower and Parsley Pesto
Prep: 5 min Cook: 8 min Total: 13 minIngredients:
CAULIFLOWER 1 large head purple cauliflower, chopped into florets PARSLEY PESTO 1 bunch of parsley 1/3 cup almonds 1/4 cup olive oil 1 clove garlic (optional) 1/4 tsp. pink salt, or to taste additional olive oil as needed to thin (optional)Instructions:
- To make the cauliflower, place 2 inches of water in a pot and bring to a boil. Place steamer basket in it, add cauliflower, and cover. Cook for approximately 6-8 minutes, or until easily pierced with a fork.
- Meanwhile, make the pesto: Add all pesto ingredients to a bullet blender, and blend until smooth. This makes a thick, dippable pesto. You could add a little more oil, about 1/2 tsp to 1 tsp, if you want to thin it out or need extra liquid for your blender to blend.
- When cauliflower is done, place it in a bowl, spoon pesto over it and toss to mix well, or put pesto in a small bowl, to use as a dip.
Get the printable recipe here.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
