Description
This dish is all cauliflower and vegetable packed. Turmeric and curry powder gives it a golden glow and fresh herbs of mint, cilantro and parsley make it pop.
Ingredients
Scale
- 1 bag of cauliflower rice (2 cups)
- 3 Tbsp extra virgin olive oil
- 2–3 garlic cloves, minced
- 1 t cumin
- 2 t turmeric
- 2 t curry powder
- 2–3 lemons, juice and zest
- ½ t sea salt
- ½ cup red onion, small dice
- 1 cup cucumber, peeled, deseeded and small diced
- ½ red bell pepper, small diced
- ½ orange bell pepper, small diced
- Leaves of 1 small bunch of fresh mint, rough chopped (½ cup)
- Leaves of 1 half a bunch of fresh cilantro, rough chopped (½ cup)
- Leaves of 1 half a bunch of fresh flat leaf parsley, rough chopped (½ cup)
- ½ cup slivered almonds
- ½ cup dried apricots, sliced into thin strips
OPTIONAL
- Fresh baby arugula
- Whipped Lemon Vinaigrette
- Avocado
Instructions
- Heat the oil in a large sauté pan over medium heat. Add the garlic and cook for about a minute, until aromatic. Add the cumin, turmeric and curry, stir to activate and blend.
- Lower the temperature and add the cauliflower rice. Mix well till the rice turns yellow and all the spices are incorporated, about 5 minutes. Remove from heat before the cauliflower gets soft (you want an al dente texture). Transfer the cauliflower to a serving bowl and let cool.
- Stir in the lemon juice and zest (to taste). Add red onion, cucumber, bell peppers, and stir well. Add fresh herbs, almonds and apricots. Adjust taste and add more lemon juice, sea salt or olive oil as desired.
- Serve over fresh arugula with whipped lemon vinaigrette and top with avocado.
Notes
Don’t overcook the cauliflower. If you are concerned about overcooking, then turn off the heat after 2 minutes when adding the cauliflower to the pan.