THE FERTILITY FRIENDLY CAULIFLOWER
Increasing your vegetable, antioxidant and plant protein intake are essential for fertility. This recipe centres on the health and nutritional benefits of the fertility food, cauliflower. Cauliflower is a cruciferous vegetable so it's a member of the cabbage family and a very close cousin of broccoli. It is a fertility friendly food as cauliflower's contain a special phytonutrient which helps the body manage oestrogen. Oestrogen dominance is linked to endometriosis, PCOS and ovarian cysts in women, so eating foods including cauliflower, kale, broccoli and oats can naturally lower levels of oestrogen in women and men also having a positive effect on fertility. If oestrogen levels are too high in the luteal phase of a woman's menstrual cycle (post ovulation) it may affect the progesterone to oestrogen ratio, this ratio is very important in the stages of implantation and early pregnancy.
Cauliflower is an excellent source of protein and iron as well as vitamins B2, B6, C and K, folate, fibre, choline, omega 3 fatty acids, manganese and biotin. It is packed to the brim with many nutrients and tastes delicious when roasted in the oven as it is such a versatile ingredient. The dressing is rich, creamy and completely nutritious with no hidden sugars, it is made from 3 ingredients - cashew nuts, almond milk and harissa paste. Cashews are also an excellent source of antioxidants as are the pumpkin seeds used to top the salad. Leafy greens are a great foundation for any meal as they are rich in the B vitamin, folate which has been shown to improve ovulation in women and improve sperm motility.
ROASTED CAULIFLOWER SALAD WITH A CREAMY HARISSA DRESSING RECIPE
INGREDIENTS
(SERVES 2)
1 cauliflower head
1 tbsp extra virgin olive oil
100g lambs lettuce
12 cherry tomatoes, halved
20g cucumber, sliced
200g cashew nuts
2 tbsp harrisa paste
250ml unsweetened almond milk
2 tbsp pumpkin seeds
Sea salt, ground black pepper
METHOD
1. Preheat oven to 180. Rub the olive oil in to the cauliflower & place on a baking tray. Cook in the oven for 1 hour until golden.
2. In a blender make your creamy harissa sauce by blending the almond milk, harrisa paste, cashew nuts and a pinch of sea salt.
3. Take your cauliflower out of the oven when it is golden brown and allow to cool.
4. Prepare the base to your salad in a bowl, with the greens, tomatoes & cucumber.
5. Cut the cauliflower into florets & add to your salad along with the pumpkin seeds. Drizzle generously with the creamy harissa dressing and enjoy :)