Monday, April 6, 2015

Cauliflower Rice + Roasted Mango

This is all I want to eat right now. Can I just say that cauliflower is the coolest? You can make steak, couscous, or even purée out of one vegetable. I also like to eat the leaves. I used purple cauliflower because SPRING! Also the mango "chutney" goes really well with the curried cauliflower. I decided to just roast the fruit since the oven was on anyways. This recipe is from Comfy Belly. Next time I make it, I'll probably make the dal too. I just didn't have red lentils on hand.

We spent Easter at the beach. It's off season which means all the dogs are allowed on the boardwalk and beach. Though the water was freezing, Rex still went for a swim. This was probably the happiest I've seen him since summer. Lots of boardwalk fries were definitely consumed. We also found this amazing donut place called the Fractured Prune that makes each batch fresh and allow you to choose your own toppings. Our favorites were blueberry, lemonade, and Rolo! Everyone come visit and we can have all the donuts!!

Cauliflower Rice:
1 head cauliflower
spices- turmeric, cumin, cayenne, cardamom
sea salt

Preheat oven to 400 degrees. Line baking sheet with parchment paper. Roughly chop cauliflower into large pieces. Drizzle with some olive oil and sprinkle any amount of the spices you want. I did equal parts turmeric, cumin, and cardamom. Then just a bit of cayenne and sea salt.

Roast for 15 minutes, let cool a bit. Then put cauliflower a bit at a time into a food processor or vitamix on setting 3. The cauliflower will turn into rice like granules! Since I included the leaves, some parts were stringy but I didn't mind. Place the rice into a large bowl to serve. I warmed mine in the oven right before serving.
Another good addition would be some sautéed onion which I forgot.

Roasted Mango:
2 mangoes, peeled and cubed
1 red pepper, diced

Line another baking pan with parchment paper and add the prepared fruits. Drizzle with olive oil, some salt, and a drizzle of honey. Roast for 25 minutes until pepper is cooked through. Let cool and place in a separate bowl from rice.

Roasted Kale and Brussels Sprouts:

I just used TJ's shredded kale and greens mix, drizzled olive oil, and roasted for 15 minutes at 350 degrees until crispy.

Yogurt Dressing (original recipe did a cucumber mint raita)
1/2 cup plain yogurt
1 tsp dried dill

Mix and let sit for as long as you can before serving.

Combine rice and mango into individual serving bowls to serve and top with the yogurt drizzle.

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