Healthy recipes you'll look forward to eating. Gluten-free, kid-friendly,

fat-burning, we've got them all!

Cashew Cauliflower

Orange Icon  Cashew Cauliflower

Orange Icon  Cashew Cauliflower

  • Email Email
  • Print Print

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. currants, dried, organic
  • 1/3 c. tomatoes, sundried, organic
  • 1/4 tsp. saffron threads, organic
  • 3/4 c. water, purified
  • 3 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 c. onion, any type, organic
  • 3 garlic, fresh, organic
  • 1/4 tsp. red pepper flakes, crushed, organic
  • 8 c. cauliflower, fresh, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1 c. cashews, raw, organic
  • 1 tbs. lemon juice, pure, organic
  • 2 tbs. parsley, fresh, organic
  • 2 c. rice, brown, organic
  • 1 c. cheese, parmesan, raw, organic

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!