It’s a total myth that we only use 10% of our brain—we actually use 100% of it every day. The brain is the most complex part of the body, and it uses 20% of our calories. Obvs, keeping it healthy is crucial for every function.
“One of the ways that I love to take care of my brain health is using a diversity of foods,” says Harvard-trained nutritional psychiatrist Dr. Uma Naidoo. “Gut and brain are connected. They originate from the exact same cells in the human embryo. They’re connected by the vagus nerve. And what impacts the gut impacts the brain, so by including brain foods in your life on a daily basis and building these up, you will actually be taking care of your brain health.”
In Masterclass’ new Brain Health series, Dr. Naidoo meets up with Gregory Gourdet, a James Beard Award-winning chef, writer, and restaurateur, to make the Jerk Cauliflower recipe that’s super popular at his restaurant kann in Portland, Oregon.
It looked so yummy and easy that we had to share it with you.
“This is not only going to be delicious, but it’s going to be great for you,” Dr. Naidoo says. It contains a multitude of ingredients that are great for brain health.
First, we’ve got the cauliflower. “Vegetables like cauliflower contain beneficial nutrients, are low calorie, and can help regulate metabolism,” Dr. Naidoo says. Cauliflower is also rich in sulforaphane, an important antioxidant for the brain.
Next, shallots, garlic, and scallions bring prebiotic fiber to the table. “Prebiotic fiber is what we need to consume to nurture our gut microbes,” she explains.
And finally, the blend of spices and herbs creates an anti-inflammatory sauce that’s both simple to make and full of complex flavor.
Anyone else super hungry now? Get the full recipe below. (Don’t be afraid of the long cook time. Most of it is pretty hands-off.)
Gregory Gourdet’s Jerk Cauliflower
| Recipe Type | Dietary Info | Serving Size | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|
| Dinner | Vegan | 3-4 servings | 10 mins | 1 hour 10 mins | 1 hour 20 mins |
Ingredients:
For the cauliflower
1 large head cauliflower (about 3 pounds), leaves removed
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
For the jerk sauce
1/4 cup avocado oil
1/4 cup coconut aminos
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves, or 1/2 tablespoon dried
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
2 dried or fresh bay leaves
1 moderately spicy fresh red chile, such as Fresno, stemmed
1 scallion, trimmed and roughly chopped
1 large garlic clove, peeled
1 small shallot, roughly chopped
1/2 Scotch bonnet or habanero chile, stemmed
1-inch knob ginger, peeled and thinly sliced against the grain
1/4 whole nutmeg, grated, or 1/8 teaspoon ground nutmeg
1 tablespoon kosher salt
Zest and juice of 1 lime
Instructions:
1. Set an oven rack 10 inches or so from the broiler. Preheat the oven to 375°F.
2. Trim the base of the cauliflower so it can sit flat.
3. Flip the cauliflower base-side up and cut a deep “X” into the base, stopping when you reach the stems or the florets. This helps the core and base cook at the same rate as the rest of the head.
4. Rub the cauliflower all over with the olive oil, then season the cauliflower all over with the salt.
5. Set the cauliflower in a large, heavy ovenproof skillet (11- to 13-inch works best), and place in the oven.
6. Roast to soften the cauliflower (it’ll go from white to cream in color), 30 to 35 minutes.
7. Pour 1/2 cup of water directly into the skillet and roast another 20 to 25 minutes until the water has evaporated and the cauliflower has patches of light golden brown. It should be just tender enough to be easily pierced with the tip of a sharp knife.
8. While the cauliflower is roasting, combine the sauce ingredients (including the finely grated zest and the lime juice) in a blender, and blend on high speed until completely smooth, about one minute.
9. When the cauliflower is tender, remove it from the oven and heat the broiler.
10. Use a flexible spatula to rub the top and sides of the cauliflower (don’t neglect those lower sides!) with the blended sauce mixture.
11. Broil the cauliflower for 10 to 12 minutes, basting it after five minutes with the juices that have accumulated in the skillet. Try your best to get that flavorful liquid in all its nooks and crannies, and cook until the top has spots of black char.
12. Serve hot or warm.
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.
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