"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Tuesday, October 27, 2009

Cauli Colorbox

A tasty way to use up those last beautiful cauliflower from the Farmer's Market.
Courtesty of KellyMyra on GoneRaw.

This is a really easy and versatile curry. You can have it on it’s own, with crackers or so many other ways and all the spices are really warming so it’s great if you’re feeling the cold.


2 Cups Chopped
1 Medium Carrot, Chopped
6 Soaked Sundried Tomatoes
1/2 Avocado
1/2 Onion, Chopped
1 cm Piece of Ginger
1 Tsp
2 Tsp Ground Cumin
1/2 Tsp
Cayenne Pepper
1/2 Cup Dried unsweetened
1 Tbsp Flaxseed
1 Cup Rejuvelac or Water
Serving options: Cucumber, alfalfa sprouts or rice paper (not raw)
Place all ingredients in a blender or food processor and blend until it is finely chopped and well combined.
Serve in a bowl topped with alfalfa sprouts, on cucumber rounds. If you are not 100% raw try it wrapped in rice paper with alfalfa. It would also work well rolled in a large leafy green with other vegetables or on flax crackers. It’s up to you.
Would also do well as patties in the dehydrator.

I loved using the colored cauliflower - a happy, warming recipe to enjoy during our variable fall weather.

1 comment:

  1. It looks wonderful. I've told Bob that when we went to Montana I slept through Idaho. It was a short nap, but I did it. Now I believe I have slept through October. I'm still very sick and getting worse. I had a dream the other night that someone stole all of my spices. I was devastated. I guess that is the dream life of a dedicated cook.