Today's lunch (challenge no. 20) recipe comes from one of my favorite raw blogs, Choosing Raw (only about half of the recipes Gena posts are raw, so don't let the name scare you away). Tomorrow I'm attending the Vegetarian Food Festival in NYC and will get to hear her speak, so I thought I'd try out one of her recipes: CURRIED CAULIFLOWER OVER PARSNIP RICE.
I'm using her picture here because it's so darn pretty, but mine looked pretty identical, just stuffed in a mason jar instead of a cute little bowl from Anthropologie:
Makes two servings.
For the 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:
4 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
Whisk together curry, turmeric, lemon juice, avocado oil, sea salt, and pepper to make a marinade.
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.
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. Add remaining rice ingredients, and then pulse until the mixture does resemble a medium grain rice.
Place the cauliflower mixture over the rice and enjoy.