Kale-carrots-cauliflower

I don’t believe that I’ve written about cauliflower on this blog before, as Yusuke isn’t too keen on it. Luckily for me, however, it was included in one of our CSA baskets. He incorporated it in a stir fry with other farm-fresh gems as follows.

  1. Saute garlic scapes in canola oil until fragrant
  2. Add chopped:
    • kale
    • carrots
    • cauliflower
  3. Season with:
    • sea salt
    • pepper
    • a tiny bit of soy sauce
    • oyster sauce
    • cooking sake
    • dashi dissolved in a bit of water
    • a tiny bit of sugar

And that’s it. The fresh carrots were very sweet and the kale nicely carried the saltiness of the soy and oyster sauces. And fortunately, the garlic wasn’t overpowering.

This was quite the vitamin powerhouse, with four of World’s Healthiest Foods favourites. Cauliflower, for example, has excellent cruciferous properties, with vitamin K, vitamin C, antioxidants, fiber, etc. etc. etc. Fingers crossed for more this summer!

Courtesy of Flickr user clayirving. CC BY-ND 2.0

Advertisements

Comments are closed.

%d bloggers like this: