Curry Cauliflower Rice

Years ago when I was married and my children were school age, I would make dinner every weeknight..  One of my favorite side dishes was a oven baked curried rice that was so full of Indian spices and flavors. Even my kids loved. Since my raw and vegan journey began almost 10 years ago, I’ve wanted to transform it into a raw vegan version and I finally have! It’s remarkable similar in flavor and texture but without the pots, pans and time in the oven.  And somehow this cauliflower rice is still remarkably warming and hearty, probably from the heat of the cumin, curry and garam masala.  It’s also quick and easy. Prep time is about 15 -20 minutes and the food processor does all the work so you don’t have to.

Ingredients

1 head cauliflower
¼ C golden raisins
½ C sprouted almonds
8 Turkish dried apricots, chopped
2 Tbs. sesame seeds
¼ Cfresh mint, finely chopped
2Tbs. curry powder
1 Tbs garam masala
1 tsp. cardamom
1 tsp.  cumin
¼ tsp. cinnamon
¼ C coconut oil, melted
2 Tbs. olive oil
1 Tbs . apple cider vinegar
Juice of 1 lemon
¼ C fresh dill or other fresh herbs, finely chopped
Large pinch sea salt & pepper

Process

Cut the cauliflower in large chunks
Process until a becomes a rice like size
Place in a large mixing bowl
Process almonds until small chunks and add to mixing bowl
Add all other ingredients to cauliflower in mixing bowl and toss together.
Adjust seasoning to taste.
Place on a large bed of spinach, dressed lightly with olive oil and sprinkled with sesame seeds.