Steamed cauliflower w/dill vinaigrette. Limiting stove use during the summer in Phoenix is essential. When it has been up to 118 outside and then the stove warms the house…..leads to #pittaaggravation Steaming a whole cauliflower allows for several meals throughout the week. Cauliflower blends well with marinades and spice blends and can be incorporated into different meals like tacos, wraps, grilled or eaten on its own (see other posts for soup and taco recipes).⠀

From an Ayurvedic standpoint, cauliflower (गोजिह्वा Gojihvā) is tolerated better by the  vata body type when served with warming spices like this vinaigrette which is a staple in our home. The ingredients are olive oil, lemon juice, dijon mustard, black pepper and dill (fresh or dried).  The flavor of dried dill keeps for several months which is helpful as it does not thrive in the Phoenix summers. The ratios of the vinaigrette are variable though I generally prefer 1:3 lemon juice to olive oil (it will be sharper with more lemon juice).

We have a stainless steel steamer that stacks over our pan that we use all the time… an essential part of our kitchen. I find that steaming (as opposed to boiling vegetables) seems to keep more nutrients and #prana in the food. I can also pull it off the heat and cool it quicker which allows for delicate phytonutrients to remain intact. (see more in #IGstories)

Anthocyanin (one of the phytonutrients present) color is pH dependent… so when acid touches it, it turns from purple to bright pink. You can see some of the vinaigrette landed on parts of the purple cauliflower. #Funscience at any age. #Edibleflowers add extra nutrients and color.