It’s difficult to believe that summer is winding down. When I realized that it was the first day of autumn yesterday, it became clear how quickly the last few months have passed by. Between adapting to a new country, trying to get a handle of a new language (not there yet – at all!), starting a food blog, organizing local events and working, it’s been a busy spring and summer to say the least. The important thing is that, though we have been busy and not always been “on top of things”, overall we’ve had a great time!
Today we’re sharing a raw food rice recipe. And no, it’s not really raw rice but rather raw cauliflower taking the shape of rice. For those of you who don’t know, cauliflower rice is simply grated or processed raw cauliflower that somewhat resembles traditional rice. It’s a great substitute for regular rice, or other grains in some recipes whenever you’d like a lighter, grain-free option.
Cauliflower has never been a veggie that makes my heart skip a beat so when Kuteer told me he was going to make Mexican style raw cauliflower rice I was skeptical but, as you can imagine I ended up loving it.
This dish is so easy to make and so delicious (and pretty)! The combination of all the flavors of this dish are very well balanced and who doesn’t like Mexican spices?
Have you ever tried cauliflower rice? What is your favorite way to use it? Share your thoughts below, we love hearing what you have to say!
Arroz de Colores / Rice of many Colors
2 medium cauliflowers
4 tomatoes, cut into small cubes
2 garlic cloves, mashed
1 red bell pepper, cut into small cubes
1 yellow or orange bell pepper, cut into small cubes
1/2 medium onion, chopped fine
20 black olives, chopped
1 bunch cilantro, chop leaves and tender stems only
1/4 jalapeno, chopped
1/2 cup / 100 ml extra virgin olive oil
1 teaspoon salt
Juice of 1 lemon
2 tablespoons apple cider vinegar
1 pinch oregano
1 pinch paprika
Cut the cauliflower florets from the stem. Pulse in a food processor until they reach a fine consistency (similar to rice) and place on teflex covered trays. Dehydrate for 1 hour at 42c or place in the oven at the lowest possible temperature.
Mix all ingredients in bowl.
Mix 3/4 of the vegetables with the cauliflower
Serve on plates and garnish with remaining vegetables.