I made these curry cauliflower muffins last week, inspired by my other recipe, Cauliflower bread loaf, which as it turned out, was a big success. Trying to make a twist on the Cauliflower bread loaf, I turned it into a healthy grab-and-go snack, shaping them into generous muffins. When making them, I used the same ingredients as the bread, but this time adding some turmeric powder to get a tasty curry flavour.
In my first post I didn’t go into the detail of the healing properties and benefits that come from the ingredients I used. However, this time I would like to give a little focus on this matter and share with you a few of their benefits.
LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD. HIPPOCRATES
Curry cauliflower muffins are made from cauliflower, coconut flour, red onion and turmeric, among others ingredients, but let us start by the main healing foods:
Red onion. The onion family contains dozens of medicinal chemical compounds that have antibacterial and anti-inflammatory actions in the body and promote good heart and gut health. Did you also know that they are a cold remedy? Mix onion juice with honey and take 2-3 tsp daily when you are fighting a cold or feel one coming on.
Cauliflower is a cruciferous vegetable that has been widely studied for its medicinal properties, which include antibacterial and inmunity-boosting activities. It rich in vitamin C and fibre and it has a high lever of carotenoids which are thought to provide health benefits in decreasing the risk of disease, particularly certain cancers and eye disease. It is also an excellent source of indole – 3 – carbinol, a chemical that boots DNA repair in cleaned appears to block the growth of cancer cells.
Coconut. We may think of coconut as a nut, but it is a fruit, or drupe, similar to peaches and plums. Its medical properties, which benefit among others the heart, brain and stomach, stem from its unique healthy fat content, antibacterial effects, and balance of sugar, dietary fibre, proteins, antioxidants, vitamins and minerals. It is a natural antibiotic auric acid that helps the body combat a wide spectrum of bacteria and viruses that cause colds (perfect for me now!), flu, herpes, gum diseases, ulcers, among others. It is also hight in medium-chain triglycerides, healthy fats that help lower the risk of heart disease, it helps with weight management by reducing appetite, boosting metabolism and increasing the activity of fat-burning cells.
Turmeric. Known to be extremely beneficial for health, this root is a key ingredient in almost any curry and can be used fresh or as a powder. Its main healthy constituent a well-researched antioxidant and powerful anti-inflammatory that helps to fight free-radical damage and prevent and treat arthritis, cardiovascular health, diabetes and even neurological conditions.
CURRY CAULIFLOWER MUFFINS
Kick-start your day or boost your energy throughout the day with these curry cauliflower muffins, a healthy grab-and-go snacks made from healing foods.
Prep: 15 minutes | Cook: 45 minutes | Ready In: 1 hour | Serves 6
600 gram cauliflower, outer leaves removed, broken into 2 cm florets.
2 tsp Salt
1 pieces red onion
1/3 cup extra virgin olive oil
1/2 tsp fresh rosemary, finely chopped
7 egg, large
1 tbsp fresh basil, finely chopped
1/2 cup coconut flour
1/2 tsp baking powder
1/3 tsp turmeric powder
3/4 cup parmesan cheese
- Heat the oven to 200C / 400 F
- In a saucepan, put the cauliflower florets and add 1 tsp of salt
- Cover with water and simmer for 15 minutes or until the florets are soft. Then strain in a colander and set aside to dry.
- Cut thick slices off one end of the onion, break into rings and set aside. Chop the rest of the onions.
- In a small pan with oil and rosemary, cook the chopped onion over a medium heat, stirring occasionally, for 10 minutes or until soft.
- Once onion is cooked, set aside to cool.
- In a large bowl, put the onion and rosemary mixture, eggs and basil and whisk well together.
- Then, add the coconut flour, baking powder, turmeric, parmesan cheese, the remaining teaspoon of salt and season with pepper.
- Whisk again and then, add the cauliflower and stir gently trying not to break up the florets.
- Line a 6 hole jumbo muffin pan with paper cases.
- Pour in the cauliflower mix and top with one or two rings of onion.
- Put in the centre of the oven and bake for 45 minutes or until golden.
- Serve just warm or at room temperature.
By Laura | Lau Sunday cooks