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This is a healthy and plant based take on a traditional mexican style dinner! It is a gluten free, soy free and nut free recipe! It uses latin inspired flavors along with whole food ingredients to deliver a classic dish!
Ingredients:
1 head of organic cauliflower
2 organic roma tomatoes
1 large onion
4 tomatillos
2 cups of soaked overnight wild rice, black rice or rice of your choice
sea salt/salt of your choice to preferred taste
1 large jalapeno
Olive, Avocado Oil, or Grapeseed Oil
pepper flakes to preferred taste
oregano to preferred taste
1 bunch of organic cilantro
Instructions:
Make the sauce you are going to use for the rice.
In a blender, add 2 roma tomatoes, 1/3 of an onion, a heaping 1/2 tsp of sea salt, and 6 oz of water. Blend and set this sauce aside for now.
Use a pot and turn it to medium heat to saute 1/4 cup of chopped onion and 1 tsp of oil.
As the onions saute, drop the 2 cups of washed rice to saute along with the onions for 4 minutes.
Once it is roasted, drop in the tomato sauce and mix thoroughly for about 2 minutes.
Then, drop 6 oz of water into the same pot and allow it to cook for 45 minutes or until it is ready.
Chop and wash your cauliflower. Steam or boil your cauliflower until it is cooked.
Once it is cooked, set it aside and begin the salsa verde.
To make the salsa verde, you are going to boil 4 tomatillos and 1 jalapeno until they turn into an olive color.
Once they are cooked, put them into the blender and add 1/4 cup of chopped onions, 1/4 bunch of cilantro with 5 oz of water. Add salt and oregano to reach desired taste!
When the salsa verde is finished, use a hot pan and saute the cooked cauliflower with the salsa verde for 4-5 minutes!
Serve yourself a plate and add avocado and pepper flakes on top! Injoy this delicious meal!
The white sauce is the sauce that we had left over used from our last recipe!
This recipe can feed 2-3 people!
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