Broccoli Or Cauliflower With Soy-Lemon Dressing
Nutrients Per Serving
Saturated Fat 0.25g
(1.69% calories from fat)
Recipe from “A Spoonful of Ginger” by Nina Simonds (Alfred A. Knopf, 1999)
Tossed in a light, lemony dressing, broccoli and cauliflower takes on new life as a delicious side dish to meat, poultry, or seafood.
Broccoli is especially popular for combating summer heat. Chinese doctors feel it is very beneficial for the eyes, and it is often prescribed for eye inflammations and nearsightedness. Some cooks suggest that if it is cooked until just tender, it will not cause gas.
Food as Medicine
Broccoli and cauliflower both contain the phytonutrient sulforaphane, which has been shown to have significant anti-cancer effects.
2 pounds broccoli or cauliflower, about 2 bunches
Soy-Lemon Dressing (mixed together):
3 tablespoons to 1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 1/2 tablespoons minced garlic
1 1/2 tablespoons sugar
- Using a sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends.
- Cut off the florets and cut the peeled stems on the diagonal into 1 1/2-inch-thick sections. Separate the larger florets, so all are approximately the same size.
- If cooking cauliflower, remove any leaves and break or cut into florets, about 1 1/2 inches wide.
- Arrange the broccoli or cauliflower in a steamer tray or on a plate set on a rack.
- Fill a wok or pot with several inches of water and heat until boiling.
- Place the vegetable over the boiling water and steam 8 to 10 minutes or until tender.
- Drain any water from the broccoli or cauliflower.
- Put the vegetable in a serving bowl, add the dressing, toss lightly, and serve.