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Broccoli or Cauliflower with Sesame Salt

Makes about 4 cups (4 servings)

Broccoli is perfectly cooked when it is brilliant green and tender-crisp. Remove from heat at once and serve. 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 in 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 sesame seeds (preferably unhulled)
1/8 teaspoon salt
1 bunch broccoli or cauliflower

Toast sesame seeds in a dry skillet over medium heat, stirring constantly until they begin to pop and brown slightly, about 5 minutes.

Transfer to a blender or coffee bean grinder. Add salt and grind into a uniform powder.

Cut or break broccoli or cauliflower into bite-size florets. You should have about 4 cups. Peel the stems and cut into bite-size pieces. Steam over boiling water or cook in a microwave until just tender.

Transfer to a serving bowl and sprinkle with sesame seed mixture. Toss to mix.

Steamed vegetables taste best when consumed immediately. Stored in a covered container in the refrigerator, leftover Broccoli or Cauliflower with Sesame Salt will keep for up to 2 days.

Variation: Use flax seeds or black sesame seeds instead of regular sesame seeds. If using flax seeds, do not toast before grinding.

Per serving

  • Calories: 41
  • Fat: 1.2 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 26.3%
  • Cholesterol: 0 mg
  • Protein: 3.5 g
  • Carbohydrates: 6 g
  • Sugar: 1.7 g
  • Fiber: 3.4 g
  • Sodium: 85 mg
  • Calcium: 56 mg
  • Iron: 1 mg
  • Vitamin C: 40.8 mg
  • Beta Carotene: 674 mcg
  • Vitamin E: 1.4 mg

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.