• 25Feb

    Easy Raw Cauliflower Curry Over Rice (raw, vegan, gluten free, soy free)
    via Choosing Raw – vegan and raw recipes by Gena on 2/24/12


    Serves 2

    For the curry:
    Makes 2 cups curry

    2 cups chopped cauliflower florets
    1 1/2 tsps mild curry powder
    1/2 tsp turmeric
    2 tbsp lemon juice
    1 tbsp avocado oil
    Pinch sea salt
    Black pepper to taste

    For the rice:

    Makes about 2 1/2 cups rice

    4-5 parsnips, peeled and roughly chopped
    2 tbsp almond butter, sunflower butter, or tahini
    1/4 tsp sea salt (or to taste)
    2 tsps rice vinegar
    1 tbsp nutritional yeast (optional but tasty)
    Pepper to taste

    1) Whisk together curry, turmeric, lemon juice, avocado oil, sea salt, and pepper to make a marinade.

    2) Pour marinade over cauliflower, and mix well. Dehydrate at 115 degrees for 1 hour, OR roast at 375 for 30 minutes, OR simply allow to marinate while you finish prepping the rest of your dinner.

    3) Prepare raw rice by placing parsnip in a food processor and processing till it’s quite broken down, but not quite “rice” sized in texture.

    4) Add remaining rice ingredients, and then pulse until the mixture does resemble a medium grain rice.

    5) Divide rice between two bowls. Place half the cauliflower mixture over each bowl, and serve!

    My gently dehydrated cauliflower was so, so tender and tasty: read on

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