Rice-a-RAWma IV: Moroccan Cauliflower Couscous

We travelled to Morocco a few years back and I remember feeling like I stepped back in time.  In the medina we visited in Fez, there were no cars.  The local mode of transportation was bicycle, donkey or your own two feet.  Meshing with the locals adorned in sandals and flowy kaftans, at each turn there were spice stalls, snake charmers, tagine makers, Kobhz bakers or shisha smokers.   The passageways were narrow with walls built high.  There were levels upon levels of private residences and shop fronts.  There was constant movement and noise – gypsies begging for money, prayers being chanted in a mosque, children playing, bells ringing, chicken squawking.  It was sensory overload and an unforgettable experience.

Marrakesh Night Market

Marrakesh Night Market

I recall my fail safe meal in Morocco being couscous (ok, so technically not rice but it’s pretty darn close).  Guaranteed vegan, available anywhere and consistently good – from market stalls, coffee shops to high-end restaurants.   Revered as a national dish, I never had a crappy couscous experience.

I had couscous with raisins instead of prunes, but I was all out this time.  Prunes work just as good!

raw cauliflower couscous

raw cauliflower couscous

 

Raw Moroccan Cauliflower Couscous

1 small head cauliflower, roughly chopped
1 cup almonds
2 tbs ground coriander
1 tbs curry powder
1 tsp cumin
1/3 c prunes, roughly chopped
handful of diced onion
pinch cayenne pepper
sprinkling of dried mint leaves
sea salt, to taste

Blitz cauliflower and almonds in a food processor until it resembles rice.

Transfer to a bowl and mix in the rest of the ingredients.  Taste and adjust seasonings.

All I can say is.. YUM!  Something different from the usual raw cauliflower rice.

Wonder what raw rice recipe I should try next – any ideas?

Hope you’re all having a good week so far 🙂

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

Rice-a-RAWma II: “Fried” cauliflower rice

I grew up on rice.  Rice of all sorts.  Rice pudding, rice porridge, glutinous rice dumplings, rice flour rolls and of course… fried rice.

This rice dish attempts to mimic fried rice – hold the calories!  So when hubby said “it really does taste like fried rice!” I thought I’d share it with you all.

I prefer it served cold, a la salad.  Warmed up gently on the stove, it’s a good raw substitute for the unhealthy fried version.

“Fried” Cauliflower Rice

1 head of cauliflower
handful of peas
1/2 diced small onion
2 tsp each: ginger and garlic (you can use fresh or powders)
¼ cup parsley
2 tbs sesame oil
tamari, soy sauce or kecap manis (to taste)
sesame seeds

Pulse all ingredients except sesame seeds in the food processor until it resembles ‘rice’.  Careful not to over-process.  Taste and adjust seasonings.

Empty into a bowl and top with sprinkles of sesame seeds.

Try adding your own toppings such as corn kernels or chopped mushrooms. Serve as is or warm on a low heat.

Bon apetit!

raw cauliflower rice

raw cauliflower rice