Sunday, October 16, 2011

Live Un-Stir-Fry with Cauliflower “Rice”


OK, this recipe is not the simplest, but it tastes pretty darned good! Chopped cauliflower and pine nuts take the place of rice in this fresh variation on stir-fry.  Recipe by Felix Schoener.

Vegetable Medley
  • 2 cups chopped napa cabbage
  • 1 cup thinly sliced red bell pepper
  • 3/4 cup raw unsalted cashews, optional
  • 1/2 cup chopped red cabbage
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced snow peas
  • 1/4 cup thinly sliced green onion
  • 2 tbsp chopped cilantro
Spicy Vegetable Dressing
  • 1/2 cup sesame oil
  • 1 fresh stalk lemongrass, outer leaves removed, finely chopped, optional
  • 3 tbsp raw agave nectar or maple syrup
  • 3 tbsp nama shoyu or soy sauce
  • 2 tbsp umeboshi plum vinegar or raw apple cider vinegar
  • 1 1/2-inch piece peeled fresh ginger
  • 1 tbsp dehydrated onion flakes
  • 1 tbsp tamarind paste, optional
  • 1 tbsp grated lime zest
  • 1 clove garlic, peeled
  • 1 tsp minced Thai or jalapeño chile
  • 1 small kaffir lime leaf
  • Cauliflower “Rice”
  • 4 cups cauliflower florets
  • 1/2 cup macadamia or pine nuts
  • 1 tbsp dehydrated onion flakes
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder

To make vegetable medley, just combine all ingredients in large bowl. To make the dressing, place all ingredients in blender or food processor, and blend until creamy. Add to vegetable medley, and toss well.
For the cauliflower “rice,” place all ingredients in food processor, and pulse-chop to rice-like consistency. Serve topped with the vegetable medley.

Serves 4 - Nutritional Information: Per 1 1/3-cup serving: Calories: 324, Protein: 4g, Total fat: 27g, Saturated fat: 4g, Carbs: 21g, Cholesterol: mg, Sodium: 619mg, Fiber: 5g, Sugars: 13g

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