Main Dishes Raw Food

Arroz de Colores

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-foodie awareness

Arroz de Colores / Rice of many Colors

Serving 4

INGREDIENTS
Rice
2 medium cauliflowers

Sofrito
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

METHOD
Rice
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.

Sofrito
Mix all ingredients in bowl.

Mix 3/4 of the vegetables with the cauliflower

Assembly
Serve on plates and garnish with remaining vegetables.

Buon Appetito!

You Might Also Like

2 Comments

  • Reply Virginie | Elle & Gourmande September 24, 2015 at 10:30 pm

    Hi guys, this recipe is so cute, I love it. You are going to make me eat more plants 😉 Do you have other suggestions to use the cauliflower rice ? Merci 🙂

    • Reply foodieawareness October 2, 2015 at 12:00 pm

      Hi Virginie! Thanks for your comment! 🙂
      We have mostly used cauliflower rice in raw food dishes, like this one or for example raw couscous 🙂 You can however also heat the cauliflower rice in a pan, preferably with some nice olive oil and spices as it doesn’t have much taste by itself. This you can serve as a side dish or in recipes with rice that requires “a bed of rice”, meaning not in a risotto for example.

    Leave a Reply