½ head of cauliflower
4 green onions (white parts, thinly sliced)
1 small green chili (very thinly sliced), if you don't care for spicy use 1/4 cup green pepper
½ teaspoon mustard seeds (crushed, optional)
¼ teaspoon cumin
1 bay leaf (pulverized to powder)
½ teaspoon curry powder
1 teaspoon paprika
½ teaspoon garam masala powder
2 tablespoons coriander leaves (cilantro) (chopped)
4 tablespoons olive oil
Salt to taste
1. In the bowl of your food processor, pulse carrot and cauliflower until a ‘rice’ texture.
2. Stir in remaining ingredients and let marinate about 24 hours.
3. Warm slightly in the dehydrator for about 30 minutes before serving, or until warmed through.
You’ll need to plan ahead, since the best flavor is obtained by a 24 hour melding period. If you’re impatient like me, however, you can cut the wait down to an hour, and it will still be delicious, if a little ‘harsh’. A smoother option for the quick marination would be to use sweet potato instead of cauliflower.
Be careful on the salt – it will only intensify as the dish marinates, and can lend a bitter edge to the cauliflower that’s unwelcome. This dish is best served very slightly warmed in the dehydrator or on a low heat from a saucepan, although it conceivably could be served room temperature.
This traditional Indian dish is delicious and filling without the heaviness of so many nuts and seeds.
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© 2009-2023 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!