Cauliflower Recipe #1: Cauliflower Rice
We’re both obsessed with this salad for its fantastic flavor and amazing health benefits.
Jam-packed with alkalizing, prebiotic, mineral-rich, antioxidant, anti-inflammatory, and hydrating heroes of the food world, this detox dish delivers in every fork full!
Chlorophyll-rich parsley contains high levels of calcium, iron, copper, magnesium, potassium, zinc and phosphorus. This happy herb is also an excellent source of vitamins A (in the form of beta-carotene), C and K, which all work to flush out toxins.
Cauliflower rice steps in for grain, making this a completely raw dish rich in live enzymes to aid digestion and regeneration.
For the cleanse we’ve kept this take on tabouli simple, but feel free to jazz it up with olives, cultured vegetables, or pickles.
- 1⁄2 large head of cauliflower, chopped into florets (remove stalks)
- 8 medium tomatoes, halved, flesh scooped out, and diced
- 3 large bunches flat-leaf parsley, finely chopped
- 1 bunch green onions, finely chopped (white and green parts)
- 1⁄2 English cucumber, peeled, seeds scooped out, and diced
- 2 tablespoons finely chopped fresh mint, plus more to taste
- 1⁄3 cup extra-virgin olive oil, plus more to taste
- 3 tablespoons fresh lemon juice, plus more to taste
- 1⁄2 teaspoon Celtic sea salt, plus more to taste
- 1⁄8 teaspoon freshly ground black pepper, plus more to taste
Throw the cauliflower florets into a food processor fitted with the S blade, and pulse until the consistency of rice.
In a large bowl, toss the cauliflower “rice”, tomatoes, parsley, green onions, cucumber, and mint with the olive oil, lemon juice, salt, and pepper. Tweak oil, lemon juice, salt, and pepper to taste.
Serve 1 portion, and place the remaining salad in a sealed container, and chill in the fridge.
Cauliflower Recipe #2: Stir-fry Cauliflower Rice
A quick, easy stir-fry is hard to beat. Toss these alkalizing, anti-inflammatory, nutrient-rich veggies in the pan with a bit of cleansing garlic, ginger, and chile, serve them up over cauliflower rice, and you’ve got a low-carb, high-happy detox delight.
Cauliflower Rice Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1⁄2 teaspoon Celtic sea salt
- 2 tablespoons grapeseed oil or extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 teaspoons minced garlic (2 cloves)
- 2 teaspoons minced ginger
- 1⁄2 teaspoon minced serrano chile, plus more to taste
- 2 cups red onion (1 medium onion)
- 1⁄2 cup diced celery (2 ribs) 1 cup sliced carrot (1 small)
- 1 cup chopped green beans
- 1 cup chopped snap peas
- 1⁄2 cup chopped red bell pepper
- 3 cups chopped baby bok choy (about 4)
- 2 tablespoons Bragg liquid aminos, plus more to taste
- Celtic sea salt and freshly ground black pepper, to taste
- 1⁄4 cup raw sunflower seeds (optional)
- 2 tablespoons gomasio or sesame seeds (optional)
To make the cauliflower rice, preheat your oven to 375°F (180°C).
Throw the cauliflower florets into your food processor with the S blade and pulse about five times until you get the consistency of couscous. Transfer the “rice” to a large baking tray lined with a non-stick sheet or parchment paper, and roast in the oven for about 15 minutes until starting to steam. Remove from the oven and
stir with a spatula or wooden spoon, and return to the oven for a further 15 minutes until the cauliflower is just beginning to brown. Set aside.
To make the stir-fry. heat the oils on a medium-high heat
in a wok or deep skillet. Saute with the garlic, ginger, chile, and onion for about 5 minutes until the onion is soft and translucent. Add the celery, carrot, green beans, snap peas, and red bell pepper, and sauté for another 5 minutes until softened. Add in the bok choy and liquid aminos, and sauté for another 5 minutes until the vegetables are al dente. Tweak liquid aminos and chile, and season to taste.
Serve out one portion of cauliflower rice and vegetables. Transfer the remaining vegetables to a sealed container and store in the fridge.