Here's another wonderful raw food post by our guest blogger Nida. I make mashed cauliflower (aka mashed potatoes) but I have never tried the cauliflower rice. Now I can! W.P
Last time I showed you how to make sprouted raw rice. This week lets go with something a little quicker and simpler :) Cauliflower rice! You can do quite a bit with this, the below recipe is a mex-asian mix. You can use this in place of quinoa. Sometimes I crumble it and use it as "pecorino romano" to dress a dish as well.
Cauliflower provides both vitamin K and alpha-linoleic acid (the same omega-3 found in flaxseeds) to combat and prevent inflammation in our bodies. It provides 2 excellent antioxidants, vitamin C and manganese and contains many phytochemicals (phytochemicals fight off disease and damage) that work against oxidative stress, such as beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol.
What you need:
1 head of cauliflower
1 teaspoon minced ginger
1 clove garlic
1 teaspoon nama shoyu, or to taste
Pinch sea salt
2 tablespoons minced fresh cilantro
Place all of the ingredients except the cilantro in a food processor and pulse chop about 10 times or until the cauliflower is ground up small. Be careful not to over-process, stop when it looks like rice or you will have a pate on your hands.
Transfer the mixture to a bowl and toss in the minced cilantro.
hAPPY eATING & kEEP sMILING
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