Casserole de Cauliflower

Tuesday, October 20, 2009  |  0 Comment

20 minutes to prepare. Serves 4-6. This dish is a lot like couscous in texture and makes a great breakfast, lunch, or dinner side dish.

2 tsp. Oil (Oil, Flax Seed, or Udo's Choice)
2-4 tsp. Cumin
1-2 tsp. Turmeric
1/2 Yellow or Red Onion, finely minced
1 cup Water
Flowerets from 1 very large or 2 small Cauiflowers
4 Tbs. fresh Parsley, minced
1/2 cup raw Pine Nuts
7-8 Sun-dried Tomatoes (Melissa's brand are packed in olive oil)
Bragg Liquid Aminos to taste
Lemon or Lime Juice to taste
2 cloves Garlic, minced
1 Red Bell Pepper, chopped

In an electric skillet or fry pan, warm the oil, cumin, and turmeric

Keeping the temperature on warm or low, add the onion and allow the flavors to blend for 2-4 minutes, then add the water and warm.

In a food processor fitted with an S-blade, process the cauliflower into very small pieces (like couscous). Also process the sun-dried tomatoes into fine, small pieces.

Add the cauliflower to the skillet and gradually warm, adding the parsley, bell pepper, garlic, sun-dried tomatoes and pine nuts. Season with Bragg Aminos to taste.



Back to The House of Health 2 by Shelley Young.
Excerpt permission granted by Woodland Publishing

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