This week’s recipes will be based around one of my favorite versatile vegetables, cauliflower. It’s amazing all the different ways cauliflower can be used in recipes, providing different textures and sharing in the flavors from other ingredients. Ideally you will want to include cruciferous vegetables, like cauliflower, in your fueling plan at least 3-5 times per week. Cauliflower is high in Vitamin C and also aids in the natural detoxifying pathway in our bodies. Enjoy!
CAULIFLOWER COUC COUS adapted from www.ahouseinthehills.com
ingredients
1 cup sun-dried tomatoes
~1-2 heads of cauliflower (enough to make 4 cups pulsed cauliflower)
2 cloves of garlic, minced
1 tablespoon grape seed oil
1 cup thinly sliced leeks
Himalayan sea salt and fresh cracked black pepper, to taste
directions
1. soak sun-dried tomatoes in water to rehydrate
2. pulse cauliflower in food processor until it takes on the consistency and texture of cous cous
3. sauté garlic and leeks in grape seed oil in a cast iron skillet over medium/low heat for a few minutes.
4. drain and chop sundried tomatoes into small pieces and add to skillet. continue to cook until the leeks are soft
5. add cauliflower “cous cous” and cook until warmed through and softened (don’t overcook or it will get mushy)
6. season with sea salt and fresh cracked black pepper to taste
“The best way to predict the future is to create it.” -Peter Drucker
Be Well ~Meg @REJOOVwithMeg
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