Every shopping trip I make I come home with cauliflower, spinach and a bag of shredded cabbage. These three power-food ingredients make up about 80% of what I eat. Here are three easy ways to use them. Enjoy!
Preparation:
Trim and separate cauliflower into small florets
Trim and clean spinach
All of your veggies will cook at different times so you'll want to start with the cauliflower. I prefer to cook in the oven with a little water in the pan.
The spinach will reduce into about 1/4 of the amount, at least, I like fresh spinach. I just add a little water to the pan and put in the oven until it is wilted.
When I buy cabbage in a bag I prefer the added with carrots version. Dump the portion you want to cook in a pan with a little sesame oil and pop in the oven for a few minutes.
Toss all the cooked veggies in a bowl.
Asian Salad
Toss veggie mixture in a bowl filled with lettuce, diced cucumbers, beansprouts
Dressing: roasted sesame oil and low-sodium soy sauce, grated and diced fresh ginger
Optional: walnuts or sunflower seeds
Miso Soup with veggies
Prepare miso paste according to directions
Sprinkle some toasted sesame oil and a few shakes of low-sodium soy sauce
Dump in cauliflower florets
Add cabbage and spinach about one minute prior to serving
Optional: seaweed, broccoli, scallions or garlic
Tossed with protein
Add diced up tofu to the cauliflower until cooked through - toss with salad dressing recipe listed above before popping it in the oven.
Then add the other veggies
Optional: brown rice
