Cauliflower Rice

Creamy Cauliflower Rice

Cauliflower Rice

Like other cruciferous vegetables, cauliflower contains an extensively studied set of plant compounds that turn into powerful cancer-fighting phytonutrients. When adding raw miso paste and apple cider vinegar into the cashew cream, this dish becomes a one-of-a-kind supporter for your immune system and digestive function.

This vegetable’s name comes from the Latin words caulis, for cabbage, and floris, for flower.  Though usually white, cauliflower does come in other colors including purple, yellow, and orange. No matter the color, the taste is the same: mild, slightly sweet, a little nutty.  

Vegan
Preparation time: 20 minutes +overnight soaking of cashews
Yield:  5-6 side dish servings
Allergens: Contains nuts (Cashews) and soy

Ingredients:

  • 1 large or 1-1/2 -2 medium size heads of cauliflower (approximately 5-6 cups of the curd)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1-1/2 cups cashew cream
  • 1 cup raw, whole cashews, soaked overnight*
  • 1-1/4 cup water
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 tablespoon miso paste
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste
  • 2-3 tablespoons dry or 1/2 cup freshly chopped herbs of your choice such as: oregano, thyme, marjoram, basil

Preparation

Preparation (night before cooking):

Rinse cashews under cool water.  Place in a medium bowl adding enough room temperature water to double its volume. Add a splash of apple cider vinegar to the water, stir, cover loosely with a towel.  Let sit overnight in a cool, dark place.  

Preparation (next day):

Preheat the oven to 350’.  Use a food processor to chop cauliflower into rice size pieces. In a medium size bowl, combine the riced cauliflower with oil, salt and herbs.  Evenly spread on a cookie sheet that has been lightly oiled (or use parchment paper) and roast in the oven for 5-6 minutes, until some of the edges begin to char.  Turn midway for even evenly browned edges.

Prepare the cashew cream:

Drain water and rinse well from overnight soaking.  In a high speed blender combine the cashews with water. Blend until a velvety texture is achieved.  Add more water as needed to ensure no graininess and cream is velvety in texture.

Add the apple cider vinegar or lemon juice, miso paste and nutritional yeast. Add more lemon juice, a dash of salt and/or ground pepper to taste.

Transfer the roasted cauliflower to a mixing bowl and gently fold in the cashew cream.