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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cauliflower in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cauliflower, tap it and change its rating to Red.




Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.




Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket inside, add the cauliflower florets, cover, and steam until completely tender and a fork slides through the thickest pieces with no resistance, 12–15 minutes.
While the cauliflower steams, warm the coconut oil in a small saucepan over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1–2 minutes. Watch closely — minced garlic can brown quickly. Remove from heat and stir in the turmeric.
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