Broccoli or Cauliflower with Sesame Salt Recipes

Broccoli or Cauliflower with Sesame Salt Recipes - How Foods Fight Cancer

MAKES ABOUT 4 CUPS (4 SERVINGS)

Broccoli is perfectly cooked when it is brilliant green and tender-crisp. Remove it from the heat
at once and serve it right away. Cauliflower is also done cooking when it is tender-crisp. Both
are delicious with sesame salt. Unhulled sesame seeds (sometimes called brown sesame seeds) are sold at natural food stores and some supermarkets. Although sesame seeds are high in fat and
should be consumed in moderation, they can serve as a great source of calcium and dietary fiber.

1 tablespoon raw unhulled sesame seeds
1⁄8 teaspoon salt
1 bunch broccoli or cauliflower

1. To make sesame salt, toast the sesame seeds in a heavy skillet
over medium heat, stirring constantly, until they begin to pop and
brown slightly, about 5 minutes. Transfer to a blender or coffee
grinder. Add the salt and grind into a uniform powder.

2. Cut or break the broccoli or cauliflower into bite-size florets. You
should have about 4 cups. Peel the broccoli stems and cut them into
bite-size pieces. Steam over boiling water or cook in a microwave
until just tender. Transfer to a serving bowl and sprinkle with the
sesame salt. Toss until evenly distributed. Serve immediately.

3. Stored in a covered container in the refrigerator, leftover Broccoli or
Cauliflower with Sesame Salt will keep for up to 2 days.
Variation: Use flaxseeds or black sesame seeds instead of unhulled
sesame seeds. If using flaxseeds, do not toast them before grinding.


PER SERVING: 41 calories; 1.2 g fat; 0.2 g saturated fat; 26.3% calories from fat; 0 mg cholesterol;
3.5 g protein; 6 g carbohydrate; 1.7 g sugar; 3.4 g fiber; 85 mg sodium; 56 mg calcium; 1 mg iron;
40.8 mg vitamin C; 674 mcg beta-carotene; 1.4 mg vitamin E