Thursday, January 3, 2013

Rainbow “Rice” Remix! GF, V & BED!

Would you believe it if I told you that we were bundled up in snow gear today!?!
Yes — it’s true. Going out on the boat involved ski jackets and LOTS of blankets! We had a huge cold snap after a storm last night…but that didn’t stop our boating excursion!
gluten free, vegan, and body ecology diet friendly!
So for dinner tonight, I made Rainbow Rice Remix!
the colors!!
Here’s the kicker — it’s not actually rice! It’s CAULIFLOWER!! The humble cauliflower has become a superstar here at GFHT headquarters! I mean, is there anything it can’t do!? So far, we’ve Roasted it as Steaks, made aPIZZA CRUST out of it, Mashed it like Potatoes, and made a Pasta Sauce out of it! Now, tonight, we made RICE out of it!!
evening lake sun!
Ricing cauliflower makes it almost like crunchy, fresh, couscous! It’s fantastic! But unlike couscous, it is Gluten Free! Tonight’s Rice Remix was Gluten Free, Vegan, Body Ecology Diet friendly, and wonderful!!
the almonds gave a wonderful crunch!
So here’s what you need for the Rainbow Rice Remix: (makes 2 BIG serving, or 3 normal)
1/3 head of cauliflower, riced
4 asparagus spears, cut thin on a bias
3 carrots, cut thin on a bias
4 green onions, sliced thin on a bias
3 radishes, sliced thin on a mandolin and then cut in half
1/4 red onion, sliced thin on a mandolin
handful of almonds, chopped
2-3 Tbsp fresh dill
salt & pepper
juice of 1 lemon
1 tsp EVOO
asparagus, carrots and almonds, oh my!
To rice your cauliflower, break up your cauliflower in to florets, and then pulse them in the food processor until they becomes the consistency of rice! Then, place your “rice” in a clean kitchen towel and wring out the excess liquid. Then, place it in a large bowl. Prepare the rest of your veggies and your dressing. After you slice your red onion, soak it in ice water for about 5-10 minutes. (This takes away the bitter “bite”). Drain, and then add them, along with the rest of your veggies & dill to the cauliflower. Toss with the dressing, salt, and pepper, and then pop in the refrigerator for 15 minutes (or longer). Serve garnished with your sliced almonds! Yummo!
sun spot!
With this dynamite salad, I served baked flounder from Lobsta Bakes! This wild, ocean caught fish is so sweet and succulent. I baked it for 20 minutes at 350 degrees with 1 tsp EVOO, salt, pepper, chili powder and paprika. Delish!
riced cauliflower gives a wonderful texture!
This meal was spectacular! It was so refreshing and crunchy! The flavors and textures were wonderful, and the colors popped on the plate! First, the fresh flavors of the veggies paired perfectly with the bright, fresh, lemon juice and dill! The texture of the vegetables were crispy and the almonds chimed in with a great crunch!
what a plate!
Finally, the colors! They just exploded off the plate! Red radishes, orange carrots, lime green onions, dark green asparagus, and purple onions! It was a culinary rainbow! They all popped against the white cauliflower. And…so delicious!
bright sun reflecting off the lake!
Hopefully tomorrow we can put the winter coats away and bust out our shorts again!
This meal was brought to you by my food processor and mandoline! Both are two of my favorite toolds! here are the ones I use:

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