This creamy purple cauliflower rice is vegan and gluten free! It’s a perfect side dish for any meal or it can serve as a meal on its own with a couple additions thrown in. This works just as well with regular cauliflower or broccoli and is both tasty and filling. I chose to use the purple variety because of its vibrant color and availability at the farmers’ market.
Serves: 2 as a side, or 1 as a meal
1 head of purple cauliflower
1 tablespoon oil or butter
1/2 cup of cashews (soaked for 30 minutes or more in water)
1/2 cup almond milk
1 tablespoon lemon juice
1/4 cup cherry tomatoes
Salt and pepper to taste
Wash the cauliflower.
Chop the base of the cauliflower off, remove the leaves, and chop the cauliflower into florets that can be held in the palm of the hand. If you are using a grater this just makes it easier, if using a food processor the cauliflower can be chopped into rough pieces.
Put the cauliflower in a food processor and blend until the texture resembles rice. You can also use a grater if you don’t have a food processor.
Drain the soaked cashews and add to a blender with almond milk and lemon juice. Blend well and it should resemble a smooth cream sauce, if you need to loosen it, you can add more almond milk. Set aside.
Heat a tablespoon of butter or oil in a pan. Bring down to medium heat.
Add the riced cauliflower to the pan and let it heat up, mixing it around so that it doesn’t stick to the bottom. Do this for 5-10 minutes then add chopped cherry tomatoes and kalamata olives.
Remove from the heat and add the cashew cream making sure to mix well.
Add salt and pepper to taste, if you like garlic you may also add garlic powder at this stage as well.
You can squeeze fresh lemon juice over the top to freshen it up.