This is one of my favorite vegetable dishes these days!! I generally go for this one during the fall and winter months as it is hardier, but it really can be eaten any time of the year.
In Traditional Chinese Medicine (TCM), the fall season represents the lungs. Supporting the lungs during the fall is a great way to find yourself with fewer respiratory problems. The lungs are particularly susceptible to the dryness of fall, so eating moist foods during this time helps the lungs tremendously. One way to do this is with “white” fruits, vegetables and herbs which are considered moistening: pears, radishes, cabbage, cauliflower, reishi, and astragalus.
Being as tasty as this dish is, you will easily get yourself about 2 servings of vegetables at a time (2 servings= 1 cup cooked).
Try and save yourself some for lunch tomorrow~
What you will need:
1 head cauliflower
½-1 bunch of dark greens: kale, collards, chard, mustard
1 cup shredded cheese: raw cheddar. Only add this if you tolerate dairy. Those with active respiratory conditions might find that dairy is overly moistening…to the point of being mucous producing. We often use goat cheese in my house, but any variety will work.
4 cloves of garlic- minced
You will need: a steamer and a 9 x 11 baking dish.
- Chop the cauliflower into florets, more or less the size of a mouthful. Steam the whole head of cauliflower until fork tender (slightly al dente). Place the steamed cauliflower in the backing dish.
- Steam greens for about 5-7 minutes. Stirring once to make sure all greens are evenly steamed. Place into the baking dish with the cauliflower.
- Add raw garlic and cheese to the baking dish with the vegetables.
- Stir together and bake just until the cheese is melted- about 7 minutes at 350 degrees.
Your Wellness Expert,
Dr. Maggie Luther