Rice-a-RAWma III: Cauliflower Lime Rice Stuffed Capsicums

Hubby is of predominantly Mexican blood.  As a way for me to partake in one of his culture’s traditional dishes, he attempted to ‘uncook’ it.  And did very well, I might add.

I’ve included the recipe as part of the raw rice series.  The previous posts were raw vegan versions of  sushi and faux fried rice. 

Refreshing, light and easy, it can be served as a main with a side of black beans or you can use the cauliflower rice as a filling in a burrito or taco.

For dinner I had two capsicum shells filled to the brim and added liberal toppings of salsa and hot sauce.  Ole!

Lime-infused Cauliflower Rice

1/2 head cauliflower
sea salt and black pepper
juice and zest of 2 large limes
fresh coriander (to taste)
chili flakes
1 clove garlic, minced
1 tsp granulated onion

Blitz ingredients in the food processor.  I also use a fine multi-pronged veg peeler to rake off strips of peel.  Taste and adjust seasonings.

Capsicum Shells 

2-3 capsicums, halved and deseeded
1 large avocado, diced
1 clove garlic, minced
1 cob corn, kernels sliced off
cucumber slices
lemon juice, sea salt and black pepper

Mix the last 5 ingredients together.

Scoop some cauliflower rice and avo mixture into each capsicum half.

Serve with salsa, strips of sundried tomato, hot sauce and corn chips.  Sprinkle with nutritional yeast if desired, for a cheesy taste!

cauliflower lime rice

cauliflower lime rice

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