Either raw cauliflower or parsnip can be used in this recipe; when pulsed in a food processor, both transform to a rice-like consistency.
Serve in place of rice or couscous, it's a clever way of adding another helping of vegetables to your day.
This is a very versatile recipe; with cauliflower or parsnip as a base, use whatever additional vegetables you have available and add your favourite herbs, spices and nuts.
(You may want to leave out the red onion if you plan to serve it to children.)
-Nicola Brown
Cauliflower ''rice'' salad
Ingredients
½ a large head of cauliflower, separated into florets (about 3 cups)
2 cloves garlic, crushed
1 Tbsp red onion, finely chopped
Large handful of parsley, roughly chopped
Juice and zest of half a lemon
1 Tbsp flaxseed or olive oil
½ tsp turmeric
½ tsp cumin
1 stalk of celery, very finely diced
½ a red pepper, very finely diced
1 carrot, grated
⅓ cup currants
¼ cup pistachio nuts, roughly chopped (to garnish)
Method
Pulse cauliflower, garlic, onion and parsley in food processor until they form a rice-like consistency (don't over-process). Add lemon juice and zest, oil and spices; pulse again briefly. Remove from food processor and transfer to a serving bowl; stir in celery, red pepper, carrot and currants. Refrigerate, covered, until ready to serve. Garnish with pistachios immediately prior to serving.
Need to know
Make time: 15-20 minutes
Storage: Refrigerate for up to 24 hours
Serves: 6
• Tip: Flaxseed oil is found in refrigerators at health food and whole-food shops. It should only be used cold, so it's perfect for salad dressings and marinades for uncooked dishes.
• NB: This recipe was inspired by one from Renee McCready, an ex-Dunedinite who introduced me to the wonders of raw plant-based cuisine.
Nicola and Nibl
Nicola Brown has always been a foodie, and has a passion for inspiring people to make amazing raw and plant-based food that tastes delicious and makes them feel fantastic. It is a little-known fact that, as a teenager, she set herself up in business selling carrot cakes and banana muffins to teachers at her high school. Even then, she was obsessed with finding ways of getting people to eat more fruit and veg.
In 2013, she created Nibl - which stands for ''Nature's Ingredients Brought to Life'' - to share the magic about food that is gluten-free, dairy-free, and utterly scrumptious. She runs workshops and demonstrations in Dunedin and further afield. This recipe is one from Season's Eatings, an illustrated 2015 calendar and recipe collection. It is available to pre-order at www.nibl.co.nz.
