Roasted Broccoli & Turmeric Cauliflower Purée with Lemon-Garlic Shrimp
Broccoli and cauliflower are cruciferous veggies rich in sulforaphane, a compound shown in clinical trials to reduce tumor growth and inflammation.
Turmeric’s curcumin has been widely studied for its anti-inflammatory and anticancer effects, frequently demonstrating synergy with sulforaphane in lab-based studies.
That’s why this recipe is a powerful addition to your anti-cancer diet.
Ingredients:
- 1 head broccoli (cut into florets)
- 1/2 head cauliflower (cut into flourets)
- 1 tsp turmeric
- 1/2 cup Greek yogurt
- 12 large shrimp (peeled and deveined)
- 2 cloves garlic (minced)
- 1 lemon (juice and zest)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Directions
Roast broccoli with olive oil, salt, and pepper at 425°F (220°C) until crispy, about 20 minutes.
Steam cauliflower until soft; blend with yogurt, turmeric, and a splash of lemon juice until smooth.
Toss shrimp with garlic, lemon juice, zest, salt, and pepper. Sauté in a hot pan until pink, about 2 minutes per side.
Plate cauliflower purée, top with roasted broccoli and shrimp. Garnish with lemon zest.
