The other night I decided to try my hand at aloo gobi. I had some cauliflower in my fridge, which is unusual, because I don't often buy cauliflower. I find it hard to imagine that something so white could have any nutritional qualities, so I usually skip it. Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens. We now know that cruciferous vegetables contain both glucosinolates and thiocyanates (including sulforaphane and isothiocyanate). These compounds increase the liver's ability to neutralize potentially toxic substances. Did you know that a one cup serving of cauliflower provides you with 91.5% of your daily intake of vitamin C. I guess I am going to have to give this nutritious vegetable another chance!
I served the aloo gobi with brown basmati rice and a home made coleslaw featuring cabbage, carrots and dried cranberries.