Hello November! This month I’m sharing my newly created Functional Fall Recipes, made specifically to reduce time in the kitchen, amp up nutrition and reduce the added stress of the season. As the days begin to shorten, I find myself increasingly overwhelmed with the idea of Thanksgiving and Christmas. If you’re a parent, I know you’re with me on that one! What better way to decrease time spent in the kitchen than with one-dish meals – a great solution for vegans, vegetarians and paleo folks alike. My Purple Cauliflower Rice Pilaf is not only vegan and paleo-friendly but can serve as a side or main dish and customized to fit your protein preferences.
Vegan Protein Additions:
- Baked Tofu
- Soaked Nuts & Seeds
- Crumbled Vegan Cheese
- Beans & Legumes
Vegetarian Protein Additions:
- All of the Vegan Options
- Scrambled Pastured Eggs
- Goat Cheese
Paleo Protein Additions:
- Note: I’m no expert in this area, so please feel free to do your thing my paleo friends.
- Teriyaki Salmon
- Poached fish
- Grilled chicken
BENEFITS OF ORANGE CAULIFLOWER:
- Excellent source of vitamin C
- High in fiber and folate
- Purple cauliflower provides anthocyanins (a type of flavonoid) known to help reduce the risk of heart disease, diabetes and even cancer.
- 1 large (or 2 small) head of purple cauliflower, cut into florets
- 1/2 purple onion, diced
- 2 large orange carrots, diced
- 1 orange bell pepper, diced
- 1 bunch broccolini, finely chopped stalk and florets
- 1 clove garlic, finely chopped or pressed
- 2" piece grated ginger root
- 1 Tablespoon coconut oil
- 2 Tablespoons Gluten-Free Tamari or Coconut Aminos
- 1/2 teaspoon sea salt
- Cracked pepper to taste
- 1/2 cup pistachios, finely chopped
- Optional Garnish: Chopped scallions and/or hemp seeds
- My protein Option for this dish: Chopped pistachio nuts. I also served with some baked tofu that I had on hand.
- Place cauliflower florets in your food processor and pulse until desired consistency. I like mine to resemble grains of rice, but not to worry if you have some larger pieces. It's all good!
- Prep onion, carrots, bell pepper, broccolini, garlic & ginger
- Using a large skillet, heat one tablespoon of coconut oil over medium-high heat. Add onion, carrots and bell pepper. Sauté until veggies begin to soften, about 3-4 minutes.
- Add cauliflower, garlic, ginger, and broccolini. Season with salt, pepper.
- Sprinkle with coconut aminos (or tamari if preferred) and give a good stir.
- Place a tight-fitting lid on your skillet for 2-3 minutes (this goes quickly) if you feel the cauliflower is still too raw for your liking.
- Serve with protein of choice. In my case, I used chopped pistachios.
- vegan, gluten-free, dairy-free, paleo-friendly
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.