Dying, yearning, on the edge of your seat, simply pining to find out why cruciferous vegetables are known as such? No? Well that’s a shame because in the matter of time it took to type that sentence, I overcooked the broccoli (cruciferous vegetable!) to a lovely shade of swamp.
We’re going to eat it anyway, because consumption of (youuu guessed it!) cruciferous vegetables, also including brussells sprouts, cauliflower, kale, cabbage, and bok choy, is thought to lower your risk of getting cancer.
Instead of over-steaming your broccoli, why not try roasting some cauliflower? Wash a head of cauliflower well, quarter, and cut out the thick white stem (edible, just chop into manageable sizes). Roughly chop the florets into pieces, spread on a roasting pan or two, and drizzle with olive oil, sprinkle on sea salt and your spice of the hour (for us last week it was garam masala; but combinations of cumin and cayenne, sparingly, or even a dash of cinnamon if you want to throw the whole thing in a bowl with some plump golden raisins, is delicious). Roast at 375 for about 20 minutes, or until most of the pieces are cooked through with brown, crispy edges.
And in case you really did care even the littlest bit about the origin of the cruciferous title, here it is: when in bloom, the flowers of this family of plants have four petals which resemble a crucifer, or cross. Neat-o.