Untitled Document

Sri Lanka Curry Cauliflower "Rice"
Recipe from innovative chef Charles Chen ©2014. Reprinted with permission.

Super-light and scrumptious Sri Lanka-inspired Curry Cauliflower "rice" is a raw dish that's high in fiber and Vitamin C without all the carbs and calories of rice. It's quick and easy to make! (Food processor required.)

INGREDIENTS:
1 medium head cauliflower
1 cup fresh organic edamame
(substitute green peas if you wish)
handful of chopped parsley/cilantro
1/2 cup shredded carrots
juice from 2 fresh lemons
2 tsp. curry powder
2 tsp. coconut nectar or maple syrup
2 tsp. tamari or Liquid Aminos
1 tsp. grated fresh ginger (optional)
3/4 cup pine nuts
freshly ground pepper, to taste
drizzle of cold-pressed olive oil
(flax crackers or favorite crackers to serve)

DIRECTIONS:
Cut the cauliflower florets from the stem. Pulse in food processor with a grating blade until the cauliflower is the size of pieces of rice. Empty into a bowl and stir in the edamame, carrots, and parsley (or cilantro) followed by the remaining ingredients.

SERVING:
Garnish with fresh herbs and serve with flax crackers and a green salad. (Makes 3-4 servings.)

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