Cauliflower Curry

Mar 29, 2009   //   by myrakelly   //   Recipes  //  3 Comments

This is a really easy and versatile curry. You can have it on it’s own, with crackers and so many other ways and all the spices are really warming so it’s great if you’re feeling the cold.

Cauliflower Curry

Ingredients

2 Cups Chopped Cauliflower

1 Medium Carrot, Chopped

6 Soaked Sundried Tomatoes

1/2 Avocado

1/2 Onion, Chopped

1 cm Piece of Ginger

1 Tsp Tumeric

2 Tsp Ground Cumin

1/2 Tsp Cayenne Pepper

1/2 Cup Dried Coconut

1 Tbsp Flaxseed

1 Cup Rejuvelac or Water

Serving options: Cucumber, alfalfa sprouts or rice paper (not raw)

Method

Place all ingredients in a blender or food processor and blend until it is finely chopped and well combined.

Serve in a bowl topped with alfalfa sprouts, on cucumber rounds or if you are not 100% raw try it wrapped in rice paper with alfalfa. It would also work well rolled in a large leafy green with other vegetables or on flax crackers. It’s up to you.

On cucumber slices with parsley

Wrapped in rice paper with alfalfa

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3 Comments

  • I made this today for one of my personal chef clients and it was just delicious! I substituted grated young turnips for the cauliflower and added some fresh peas and a little lime. Thanks for posting this recipe–quite versatile and very satisfying…

    • Great! I’ll have to try the turnip version.

  • Oooh, this looks great! Can’t wait to try it and make it for my personal chef clients.

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