RECIPES THIS IS YOUR BRAIN ON FOOD: SURPRISING INGREDIENTS TO OPTIMIZE MENTAL HEALTH Annie Fenn, M.D. and Uma Naidoo, M.D. DR. UMA NAIDOO’S CAULIFLOWER STEAKS 2 WAYS: TIKKA MASALA OR WITH PESTO Dr. Naidoo’s serves cauliflower steaks two ways, with a Zucchini and Macadamia Nut Pesto and a streamlined Tikka Masala sauce. Rich in anti-inflammatory spices, Dr. Naidoo’s tikka masala has a shorter ingredient list than most and comes together in minutes. Using whole-milk Greek yogurt provides probiotics to cultivate a healthy gut microbiome essential for brain health. And, the fat in the yogurt will help you absorb the antioxidants in the spice paste. The cauliflower steaks themselves are rich in plant-based protein and sulforaphane compounds known to combat oxidative stress in the brain.

Tip: Adding black pepper to turmeric helps you absorb its active ingredient, curcumin. Dr. Naidoo adds a few turns of the pepper grinder to her spice jar of turmeric to have them prepped and ready to use.

INSTRUCTIONS:

Preheat your oven to 400º F. Line a rimmed baking sheet with parchment paper. Trim the stalk from the cauliflower head so that it lies flat, stem side down, on your cutting board. Peel off the leaves. Using a large knife, cut the cauliflower into two to four 1-inch thick steaks. Save any cauliflower crumbles or other pieces to add to a stir-fry, soup, or stew. Makes 2 to 4 steaks For the Tikka Masala Sauce: Add freshly ground black pepper to your INGREDIENTS: turmeric and stir to combine. In a medium bowl, whisk together 1 1 large head cauliflower teaspoon of the turmeric/black pepper mixture with 1 teaspoon each garam masala, coriander, cumin, and garlic powder. Add ½ teaspoon Tikka Masala: each cayenne and salt and whisk in the yogurt and oil until you have a Freshly ground black pepper, plus more to taste thick paste. 1 tsp ground turmeric For the Zucchini and Macadamia Pesto: Combine the zucchini, basil, 1 tsp garam masala (or equal Parmesan, nuts, and garlic in the bowl of a food processor until coarsely parts cloves, cinnamon, ground cardamom, and black pepper) chopped. With the motor running, slowly drizzle in the oil and process. If 1 tsp ground coriander the pesto seems too thick, use additional water to adjust consistency. 1 tsp ground cumin Season with the lemon zest and some salt and pepper. For a vegan 1 tsp garlic powder option, substitute nutritional yeast for the Parmesan. Store extra pesto ½ tsp cayenne in a glass mason jar in the fridge for up to one week. ½ tsp kosher salt, plus more to taste Place the cauliflower steaks on the baking sheet. For Cauliflower Steaks ½ c. Greek yogurt, preferably Tikka Masala, use a silicone brush to coat all sides of the steaks with the grass-fed spice paste. Or, if serving with the Zucchini and Macadamia Nut Pesto, 1 tsp avocado oil brush the steaks with olive oil and any herbs you like. Lemon wedges, for serving

Zucchini and Macadamia Pesto: Roast until the steaks are brown on the edges and the tip of a knife easily 1 small or medium zucchini, cut pierces the stem, 15 to 25 minutes. Serve the tikka masala steaks with into halves lemon wedges on the side and cilantro chutney, or another Indian-style 1 c. packed fresh basil leaves sauce. For the Cauliflower Steaks with Zucchini and Macadamia Pesto, ½ c. freshly grated Parmesan top each steak with a dollop of pesto afer roasting. Serve hot with ¼ c. lightly toasted macadamia lemon wedges. nuts 1 clove garlic ¼ c. extra-virgin olive oil ½ tsp finely grated lemon zest Adapted from Dr. Uma Naidoo's original recipe. Kosher salt and freshly ground black pepper, to taste