Cauliflower Rice

Cauliflower is an incredible vegetable to include in your diet in both its raw and cooked forms. It's full of nutrients and is excellent for supporting a strong immune system and optimum health.

Cauliflower is high in vitamin C, K, and B-complex and minerals such as boron, calcium, molybdenum, and tryptophan. It is also a good source of high quality protein that is easily assimilated into the body. There are powerful anti-cancer compounds in cauliflower such as indole-3-carbinol and sulforaphane which are particularly beneficial for helping to prevent breast, cervical, ovarian, colon, stomach, and prostate cancers.

Cauliflower contains a compound called Di-indolyl-methan (DIM) which has been shown to be effective in the treatment of the Human Papilloma Virus (HPV) and cervical dysplasia. It also has excellent anti-inflammatory properties due to its omega-3 and vitamin K content and is an essential food for those trying to prevent chronic inflammation as in fibromyalgia, hepatitis, arthritis, cardiomyopathy, cystic fibrosis, IBS, and Alzheimer’s disease.

Cauliflower has also been found to help protect the lining of the stomach which is vital for preventing bacterial overgrowth of H. Pylori in the stomach. It's also known to be an effective detoxifier for the liver and spleen and can aid in cleansing toxins from the blood, lymph, tissues, and organs. Learn why supporting your liver is essential for good health and quality of life in Liver Rescue. Raw cauliflower is an excellent alternative to white rice and can be made by placing cauliflower into a food processor and grinding until it reaches a rice-like texture. 

In this dish, cauliflower rice is topped with a spice-filled, beautiful salsa made of tangerines and tomatoes. Paired with chopped fresh herbs and warming Indian flavors, this recipe is a wonderfully unique, nutritious and richly-flavored twist on traditional Indian fare. Enjoy it as a meal anytime. Eat it wrapped in lettuce cups, topped with avocado, alongside a fresh green salad, or even cook the cauliflower rice by steaming it for 3-5 minutes until warm and tender. The possibilities are endless!

Cauliflower Rice With Indian Spiced Salsa

Ingredients:

• 1 head of cauliflower, florets
• 2 cups tangerine slices, peeled and deseeded
• 1 cup cherry tomatoes
• ½ red onion, quartered
• 2 cloves garlic
• 1 inch piece of ginger, peeled
• ¼ cup curly parsley
• 1 tsp fresh sage leaves
• 1 tsp each of cumin, paprika, chili powder, yellow curry powder
• ½ tsp red pepper flakes (optional)

Directions:

1) To make cauliflower rice, pulse cauliflower florets in a food processor until rice texture is formed. Do not over crowd the food processor. Pour cauliflower rice into a serving bowl and set aside.

2) To make the salsa, place garlic, ginger, red onion, and sage into the food processor and pulse 3 to 4 times until roughly chopped.

3) Add tangerines and tomatoes, continue pulse blending until a chunky salsa is formed.

4) Over a bowl, strain the salsa into a nut milk bag or cheese cloth and gently squeeze to remove moisture. Place dry salsa back into the food processor. Save the liquid, it’s delicious!

5) To the salsa in the food processor, add all remaining spices and pulse 3 to 5 more times until well combined.

6) Top cauliflower rice with salsa and enjoy!

Serves 2

Notes:

- You can always add avocado if desired! (Leave out if fat-free.)

- The salsa will keep for three to four days, but the cauliflower rice is best made fresh.

- If you have a family to cook for, try tossing cauliflower florets in a little coconut oil and all of the dry spices. Roast in a 400° oven for 25 minutes, flip halfway through. Pair it alongside brown rice and avocado for a great dinner bowl! (Leave out coconut oil and avocado if fat-free.)

This item posted: 13-Mar-2016

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