RawFoodBlog

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

http://www.choosingraw.com/

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

On youtube-

Use cauliflower or sprouted rice as your base.
To sprout wild or brown rice, soak 1 c. rice in water for 24 hours. Drain 2x a day for 2-5 days, until the grain is soft.
If you’re using cauliflower, this is the closest you’ll come to the texture and taste of white rice.
In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.
In the FP, pulse the vegetables until finely minced. Stir all ingredients together.
Drizzle with oils and/or sauce. Stir in sunflower seeds.

1 c. sprouted brown rice or head of cauliflower
Veges of choice:
1 c. red bell
1 c. carrots
1/w c. green onions
1/2 c. julienne beets
1/4 c. purple cabbage
1/2 c. peas
1/2 c. yam
a couple water chestnuts
handful cilantro
handful bean sprouts
1 c. celery
sesame seeds
¼ cup cilantro or flat leafed parsley
1 inch of lemongrass

Sauce:
1 T. minced ginger,
1 T. garlic
1/4 c. Nama Shoyu, Bragg’s Amino Acids, or Coconut Aminos
1 T. raw sugar, coconut crystals, honey or coconut syrup
1/4 c. lemon/orange juice
1/2 c. sesame/olive oil or almond butter

The cauliflower is a really good replacement for rice. It picks up the flavours!

other veges:
broccoli, chopped
corn, kernels cut from the cob
red capsicum (bell pepper), chopped in squares
shallots, diced
carrot, cut into rounds or squares
tomato, juice squished in and chopped
peas, from pods, pods diced and added
mushrooms, chopped
coriander, to top and serve
braggs or sea salt (optional), to taste
nutritional yeast (optional), to taste
braggs or sea salt (optional), to taste
broccoli
sesame oil
coconut water.

PICKLED CAULIFLOWER

1 head cauliflower
1 tsp. dried onions
1/2 c. himalayan crystal salt/ garlic salt
1/2 c. coconut or palm sugar
1 1/2 c.coconut or apple cider vinegar
1 T white mustard seeds
1 tsp. celery seeds
1/2 sm. red hot pepper

Wash cauliflower, break into flowerets. Mix vegetables with salt. Add just enough water to cover. Let stand 18 hours. Drain. Rinse in cold water. Drain.
Dissolve sugar in vinegar. Add seeds, hot peppers and vegetables. Refrigerate.

Makes 2 pints.