Turmeric-Spiced Cauliflower & Broccoli with Capers

Not a fan of broccoli? That’s probably because you’ve never had properly cooked broccoli.

“I believe most people think of mushy steamed veggies when presented with cruciferous vegetables, like cauliflower and broccoli,” says holistic nutritionist Torie Borrelli, author of The Mexican Keto Cookbook (Ten Speed). “Roasting is an easy way to prepare delicious veggies for the week without having to do too much.”

1 head cauliflower, cut into florets

1 head broccoli, cut into florets

3 tbsp slightly melted ghee*

1 tbsp turmeric powder

1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/4 cup capers in water, drained (rinse, if in salt)

2 tbsp olive oil

1 tsp mustard seed powder (optional)

*Clarified butter; butter heated to remove the solids for an essentially dairy-free product.

Yields: 4–6 servings