Submitted by: Brenda Lawrence
Prep Time: 1 Hour
Cook Time: 25 Minutes
Servings: 8
A delicious dish of cauliflower with an Arabic Influence.
1/3 c. dried currants
1/3 c. sun-dried tomatoes
1/4 tsp. saffron threads
3/4 c. water
3 tbsp. extra virgin olive oil
2 c. onion
3 garlic
1/4 tsp. red pepper flakes
8 c. cauliflower
1/2 tsp. sea salt
1 c. cashews
1 tbsp. lemon juice
2 tbsp. fresh parsley
2 c. brown rice
1 c. parmesan cheese
Place the currants, sun-dried tomatoes, and saffron in a small heat-proof bowl, cover with the boiling water, and set aside. Start the rice with 4 cups of water. Fluff the rice when finishes cooking. In a large stock pot simmer onions, garlic, and pepper flakes on low heat for 10 minutes until the onions are soft and lightly browned. Add the cauliflower and salt, saute for a couple of minutes.Stir in the above currant mixture with liquid. Cover and cook on low heat, stirring occasionally until the cauliflower is just tender. Remove from the heat, and add nuts, lemon, juice and parley, and cover to keep warm.
Serve warm with the rice. Top with the grated parmesan!
Alternatives:Rice pasta, or spaghetti squash would also be a good choice to serve this with. You also could try different nuts!
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