Raw Cauliflower Curry Over Rice
February 24, 2012

Raw Cauliflower Curry

When I was first exploring raw veganism, my primary concerns were cost and difficulty. Like most people who are new to this eating style, my impression of raw foods were they were packed with astronomically expensive superfood ingredients, and that they required hours (or even days) of prep. Sprouting, dehydrating, soaking—it all seemed like too much, especially for a young editor with a busy life on her hands.

Thank goodness I got over these trepidations, and decided to give raw veganism a go anyway. I quickly learned that raw foods, like any other type of food, are only as difficult as you make them. If you want to devote some extra time to something particularly creative and stunning, you can. But if you want a quick, easy weeknight dinner in a flash—like this raw, vegan cauliflower curry—you can have it ready with minimal fuss and cost-effective ingredients.

This recipe is open to modification based upon your own time constraints. I dehydrated the cauliflower for an hour, and you could also give it a 30-minute roast, but if you’re really in a rush, you can eat it raw in its marinade. It won’t be warm, but it will still be mighty flavorful. As for the rice, this is one of my favorite “raw in a rush” recipes. I’ve posted it once before, as a filler for raw sushi, but I make it all the time and eat it on salads, beneath steamed or roasted veggies, or on its own!

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Easy Raw Cauliflower Curry Over Rice (raw, vegan, gluten free, soy free)

Serves 2

For the curry:

Makes 2 cups curry

2 cups chopped cauliflower florets
1 1/2 tsps mild curry powder
1/2 tsp turmeric
2 tbsp lemon juice
1 tbsp avocado oil
Pinch sea salt
Black pepper to taste

For the rice:

Makes about 2 1/2 cups rice

4-5 parsnips, peeled and roughly chopped
2 tbsp almond butter, sunflower butter, or tahini
1/4 tsp sea salt (or to taste)
2 tsps rice vinegar
1 tbsp nutritional yeast (optional but tasty)
Pepper to taste

1) Whisk together curry, turmeric, lemon juice, avocado oil, sea salt, and pepper to make a marinade.

2) Pour marinade over cauliflower, and mix well. Dehydrate at 115 degrees for 1 hour, OR roast at 375 for 30 minutes, OR simply allow to marinate while you finish prepping the rest of your dinner.

3) Prepare raw rice by placing parsnip in a food processor and processing till it’s quite broken down, but not quite “rice” sized in texture.

4) Add remaining rice ingredients, and then pulse until the mixture does resemble a medium grain rice.

5) Divide rice between two bowls. Place half the cauliflower mixture over each bowl, and serve!

My gently dehydrated cauliflower was so, so tender and tasty:

Raw Cauliflower Curry

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And the rice is one of my perennial favorites—I know that Ricki and Valerie agree!

This recipe is proof that an all raw, vegan entrée—not merely a snack or salad—is accessible with minimal effort. Served along with a big, green salad, and perhaps some legumes, this is a delicious and satisfying meal.

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Enjoy!

Today was a very busy day, full of studying, work-related phone calls, and class. But I did have a chance to meet up with Caroline for a very quick coffee on the Georgetown campus, to which she was paying a visit. Caroline, a fellow vegan, emailed me about a year ago, just as I had started to write about my post-bacc experience on my blog. She must have sensed how out of place and freaked out I was at the time, because she sent me the most reassuring note about her own post-bacc experience, which also followed a humanities background and a career in editorial work. She has been a tremendous source of comfort and support as I continue to move through my post-bacc, one exam at a time, and I am so glad I had a chance to thank her for it in person. Additionally, Caroline has just started a very charming blog about food, San Francisco, and the ways in which she and her husband make vegan/omni marital life work. Check it out!

Before I go, important announcement: have you read about the NYC Vegetarian Food Festival yet? This festival, which will happen on March 3rd and 4th (that’s next weekend) is a chance for veg*ns, locavores, foodies, and healthy eaters to meet, soak in some presentations, and peruse countless exhibitor booths. Last year, the line was so long that I almost skipped it, but I was really glad I made it inside, because I went home with a giant bag full of food samples. Seriously. Embarrassing amounts.

This year, on Saturday morning, I’ll be presenting on raw food done right: quick, easy solutions to make a raw foods lifestyle work without losing your mind. Also speaking will be this guy:

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And this guy:

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Two of my favorite guys! I can’t wait to catch up with superathletes Brendan and Matt. Also speaking at the festival will be Michael Greger, M.D., and the lovely Terry Hope Romero. I’m excited to see them, too!

If you’re in NYC or nearby, show up early and come say hi—I’d love to meet you. And if you’re an NYC food blogger and you plan on coming, text me or shoot me an email. (You guys know who you are!)

Happy weekend, folks.

xo

 

 

 

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    32 Comments
  1. Like I need any more reasons to wish I was in NYC — great looking recipe Gena! Have fun at the food festival *sigh*, sounds like a great time! And thanks for this super creative recipe too 🙂

  2. This recipe looks so good. I haven’t had raw cauli for a long time but I think I might just have to make this because I love brown rice bowls…

  3. Another winning recipe. I love this rice!

    By the way — I just nominated you on ApartmentTherapy.com for the 2012 Homie Awards — both in the Best Recipe Blog category & the Best Healthy Cooking Blog category. You’re the best! xo

  4. Another winner! I just nominated you on ApartmentTherapy.com for the 2012 Homie Awards — both in the Best Recipe Blog category & the Best Healthy Cooking Blog category. You’re the best! xo

  5. I have always been intrigued by raw curry. Are the spices more or less pungent because you don’t really cook it?
    I completely agree that vegan cooking is actually probably cheaper then a meat-centric diet. And there is no reason why raw could be any different. 🙂
    I had raw parsnip rice recently and loved it. Will have to see how your recipe compares. 🙂

    • I don’t use a very spicy curry, so I tend to find it to be the same either way. But it’s a good question, and I wonder too. I am so happy you like the parsnip rice!!!

  6. Lovely recipe–two of my favorite veggies.
    Excited for you to be speaking at an event like that–I wish I could be there! I loved going to World Vegetarian Day (which really was high raw) when I lived in reach of SF…

  7. raw rice is so delicious! i usually make it from cauliflower, but i guess it would be a bit weird to have roasted cauliflower on cauliflower rice.. who knows, maybe i should give it a try.

  8. Wow, this recipe is right up my alley. I don’t own a dehydrator, yet, but honestly I’m quite the fan of raw cauliflower anyways. I just moved to NYC this summer, and have been looking forward to the veg festival, and connecting with the community here. I actually just checked out the speakers schedule yesterday and was so excited to see that you are going to be speaking. But I’m so bummed because I work Saturday, and am planning to go on Sunday, since I’m off. It would to so cool to meet you after reading your blog for the past few years!

    • Aww, Teresa, I would love to meet you too, especially since you’ve been a loyal reader for as long as I can remember! If I can stop by on Sunday, I’ll shoot you a note.

      • Hey Gena, I think I’m going to be off around 1:30 tomorrow, so I’m going to try and see Matt Frazier speek at 3:00. So im bummed to miss your talk, but If you’re still there I’d love to at least say “hi!”.

  9. Whoa I thought it was cooked! Amazing. I bet they would be delicious either way. I also love almond butter so that + “rice” sounds awesome. Good luck next weekend 🙂

  10. The cauliflower over “rice” looks so good, I wish I’d seen this post before dinner. I definitely want to try it. Thanks for sharing the recipe!

  11. I love the rice idea! Hadn’t seen that one before. It looks delish and easy – just my style! Thank you. I will be trying out the recipe very soon.

  12. How I wish I could be at that festival!! Love Dr. Greger. And I have no doubt the long line will be to see YOU this year! 🙂

    Also have to say that the “rice” looks so much like rice it’s eerie!! I looked at the pic and thought, “why is she putting raw curry over cooked rice?” Ever since I first tried it in sushi (via your original recipe), I fell in love. This sounds awesome!

  13. What a gorgeous, accessible raw recipe! Love it!

    I’ll be at the veg fest Saturday. I coordinated a dinner with Vida Vegan Con peeps — let me know if you want to join in, I’ll send you the deets.