Louisiana Cauliflower
This is an oldie but goodie. The secret ingredient is the apple cider vinegar. Why Louisiana? Because their dishes use the triumvirate of onion, celery and green pepper. Forbidden Rice is a variety of jet black rice once reserved for the ancient Chinese emperor and his royal family because it was said to have superior nutrition. Find it in our bulk bin section.
Feeds four hungry people
| 1 C roasted cashews | ½ C roasted sunflower seeds |
| 2 C Forbidden Black Rice | 1 head organic cauliflower, broken into florets |
| 2 C diced jarred diced tomatoes | 2 C thick-sliced zucchini |
| 1 onion, diced | 2 ribs celery, diced |
| 1 large green pepper, diced | 1/3 C apple cider vinegar |
| ½ C extra virgin olive oil + extra to finish | 3-6 cloves garlic, minced |
| 1 tsp each dried oregano & thyme | 6 sprigs parsley, minced |
| salt and pepper to taste | 4 C water |
Mix nuts and seeds and put aside. In a medium pot with a tight-fitting cover, place the 2 C rice, 4 C water, and a tsp salt. Do use good salt because you want all the minerals that are stripped out otherwise. Bring water to a boil, cover pot, turn heat down to lowest and cook rice 45 minutes. Voila!
Warm extra virgin olive oil in a Dutch oven pot. Add onion, celery and green pepper. Stir and sauté 5 minutes. Add garlic and stir one minute. Add parsley, thyme, oregano, cauliflower and diced tomatoes. Cover pot and simmer 5 minutes until cauliflower florets can be pierced with a sharp knife. Add zucchini, apple cider vinegar, a nice sprinkling of salt and pepper. Give a good stir, cover pot and simmer 10 minutes. Then mix in cashews and sunflower seeds. Taste. Add more salt and pepper if you like. Divide black rice onto 4 plates. Spoon cauliflower over rice and dress with more extra virgin olive oil. Yum!