whole foods and beyond....nourishing the body, spirit and soul

Tuesday, February 22, 2011

mexican cauliflower

i admit it...sometimes the moment i wake up in the morning, i get excited about all the delicious food i'm going to eat that day. like literally, right when my eyes open and i'm still laying in bed trying to figure out where i am, what day it is, who i am... but all of those thoughts are quieted as soon as i remember what food i have planned to prepare for the day. then excitement runs over me that i can barely contain! this especially happens on days that i make mexican cauliflower. this is one of those dishes that really helps to keep me on the vibrant health path. after marinating and then dehydrating for a few hours, the cauliflower takes on a nice "wilted" texture. the spicy cheddar cheeze that drapes over this dish really keeps me in check when i'm craving something smooth, creamy, melty, cheesey and just well, cheddary.

MEXICAN CAULIFLOWER

my husband and i got really into spicy foods this past year after our indian neighbor introduced us to their awesomeness. i think the heat goes really well with this dish, but if you can't handle it, just make it without the cayenne pepper. 

MEXICAN CAULIFLOWER
1 head cauliflower
juice of 1 lemon
3 tbs olive oil
1 tsp sea salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp paprika

*chop the cauliflower into florets just bigger than bite size. toss all the ingredients in a large bowl, and use your hands to massage all the spices into the cauliflower. set aside and let it marinade for at least an hour.

*place cauliflower on dehydrator sheets and dehydrate on 110 degrees for about two hours.

spicy cheddar cheeze:
3/4 c cashews, soaked 4 hours
1 red bell pepper
2 cloves garlic
1 tbs olive oil
1/2 tsp sea salt
1/2 tsp paprika

*drain and rinse the cashews, discarding the soaking water. add all ingredients to the blender and blend until smooth. 

*after the cauliflower has been dehydrating for two hours, drizzle the cheeze over the florets and dehydrate for another hour.


mmmm yummmmy.

*garnish with chopped cilantro and have a mexican fiesta in your mouth:)

the next day i ate the left overs in a delicious taco! i just mashed an avocado with lemon, olive oil, salt and pepper, and spread that on romaine leaves. then i topped it with the mexican cauliflower...and the fiesta continued!








6 comments:

  1. Looks really tasty! :) I know what you mean about getting excited about the food that you have prepared for the next day. I think food should be exciting! I started a 3 week cleanse and I have to get creative with my food because there are so many things that I cannot eat. I have never enjoyed cooking more!

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  2. that looks scrumptious! yay for mexican fiestas!=)

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  3. Sara likes this food, reminds her of her heritage. 4th of July weekend at the beach, classic!

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  4. That looks very, very good!
    Thanks for posting your recipe.
    Peace & raw Health,
    Elizabeth

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  5. thanks ladies:)

    sara...you crack me up!!!

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  6. yum, yum! I love cauliflower!!! It's really good with red pesto too! :P

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