Why I love this Recipe:
If winter won’t go away, I suppose neither will warm and cozy veggies bowls! I discovered cauliflower “rice” yesterday on the daily specials menu at this amazing restaurant, Westville, in downtown New York. It was made with sauteed cauliflower and rustic veggies tossed in a tahini lemon dressing. I had read about cauliflower rice but was never convinced it would taste good. Boy was I wrong. Served warm, this meal filled me for the entire day and I could not stop thinking about it into the night. So, I re-created it for dinner tonight and cannot believe how easy and tasty it came out. If you are in the mood for a filling, warm comfort meal without carbs, gluten or heavy calories, this one is a must!
Here is the recipe and Enjoy!
-Whole Cauliflower cut in pieces and pulsed in processor. You may have to chop it in a few batches as there will be lots.
-Saute the “rice” in olive oil until warm and soft. I like it a little browned. Once done, transfer to large bowl.
-Then sautee chopped red pepper, zucchini, onion. Once done, transfer to the large bowl
-Lastly saute brussels sprouts. Brussel sprouts take longer, so you may want to saute in it’s own pan from the beginning.
-Boil chunks of butternut squash until soft
-Toss in the bowl your choice of beans or chickpeas
Toss all together with dressing below.
Mix together: few tbsp olive oil, 1 tbsp tahini, 1 tbsp red wine vinegar, 1 whole squeeze lemon, oregano, salt and pepper.
How to eat:
Warm, cold by itself or over salad of choice. Arugula would be great!