Serves 2
Originally I had planned on making a rawsotto. I looooove cauliflower rice (as seen in this recipe) so I thought doing a raw risotto would be an awesome spin. I made it, photographed it, then ate it and decided it looked and tasted much more like egg salad. It is actually an awesome substitute if you don’t eat eggs and want a really light and super healthy substitute. It’s also awesome if you are trying to incorporate more raw foods. I have mentioned before that I love the idea of the raw food diet in the summer. It’s an amazing diet that lots of people swear by. I have learned the theories, and it is very persuasive. I, however, am a perpetually cold person and could never live without hot foods in the cold weather. So I am trying to incorporate more raw into my life in these warm months. And, let me tell you, making food doesn’t get easier than raw food “cooking”. You can actually find raw “bread” and raw “wraps” at a lot of healthfood stores (in the freezer) if you would like some kind of bread-like vessel of transportation. I actually think its seriously good stuffed in a celery rib, or (if you are into the sweet and savory thing) on some apple slices.
While nutritional yeast isn’t technically raw, it is widely accepted by raw foodists. They like it for the flavor, but more importantly, the B vitamins that the raw vegan diet is usually lacking.
Health highlights of cauliflower: cauliflower is anti-inflammatory which means it can help reduce the risk of heart disease, Alzheimer’s, even depression (which is still being researched further to explore the inflammation-depression link). As a part of the cruciferous family (with broccoli) cauliflower contains potent anti-cancer compounds. It also supports the body’s detoxification process.
Ingredients:
1 head Cauliflower
¼ cup Nutritional Yeast
½ cup Cashews
½ cup Water
2 tablespoons EV Olive Oil
1 clove Garlic (peeled)
¼ cup Basil (very loosely packed- then chopped)
Salt and Pepper (to taste)
Instructions:
- Remove the leaves and stem of the cauliflower
- Chop into smaller chunks
- Place the cauliflower in the food processor
- Process until the large chunks are gone, and the texture looks like rice
- Dump the cauliflower “rice” into a medium bowl
- In the (now empty) food processor, add the nutritional yeast, cashews, water, olive oil, and garlic
- Process until smooth (it looks a lot like the cheese sauce for mac and cheese)
- Pour the cashew sauce over the cauliflower rice
- Add the basil
- Stir well and season with salt and pepper
- Serve and enjoy!!!
