Mexican Cauliflower

Let me tell you about cauliflower and why you may wish it include it in your diet on a regular basis.

Being a member of the cruciferous family, it has some amazing health benefits.

1. Fights cancer – contains sulforaphane which is known to kill off cancer stem cells

2. Improves blood pressure – again that sulforaphane is involved to help with this

3. Anti-Inflammatory – contains Indole-3-Carbinal which works to keep inflammation down in the body

4. High in Vitamins & Minerals – contains lots of Vitamin C as well as Vitamin K, protein, magnesium, Vitamin B6 & much more

5. Good for your Brain – contains Choline (B vitamin) which is known for helping with developing brains

6. Good for your Digestion – high in fiber and also that sulforaphane (love this stuff!) protects the lining of your stomach by keeping bacteria under control

Detoxifies – super high in antioxidants (when eaten raw) as well sulforaphane (there it is again) assists with detoxification

All of this plus (I think) cauliflower tastes delicious!

I made this recipe (picture above) the other night and my children loved it, as well as one of their friends.

That is success, in my mind.

I have called it an appetizer but we had it with a big salad and the dipping sauce and 4 people ate well.  I think that it would make a nice potluck dish.

I would love to hear how you like it.  Let me know in the comments below. Enjoy!

The preparation time includes the soaking time.

Mexican Cauliflower

Recipe type: Appetizer

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

Serves: 4 servings

To make this recipe raw, you will need a dehydrator with a temperature gauge. Remember to use organic ingredients whenever possible.

Ingredients

1. 1 head cauliflower

2. 1 fresh tomato

3. 1 Tablespoon olive oil

4. 1 fresh ripe tomato

5. ⅓ cup sundried tomato, soaked in water until soft (about 20 min)

6. 6 oz medjool dates, pitts removed and soaked in water until soft (about 20 min)

7. 1 clove garlic, pressed

8. 1 teaspoon chipotle chili powder or more to taste

9. ¼ teaspoon freshly ground pepper

10. ½ teaspoon Himalayan salt

11. water as needed (I needed a little more than ¼ cup)

12. For dipping sauce:

13. ½ cup tahini

14. juice of 1 lemon (about ¼ cup)

15. 2 cloves garlic, pressed

16. 2 teaspoons red onion, minced

17. handful of fresh parsley, finely minced

18. ½ teaspoon Himalayan salt or to taste

19. Water as needed

Instructions

1. Cut cauliflower into pieces that you might cut for crudités...a little bigger than bite-sized

2. In a small blender, put the ingredients in the order listed, without the water.

3. Blend the ingredients until smooth, adding water as needed to keep the blender running. You may occasionally need to stop the blender and use a spatula to push the ingredients down.

4. Toss the sauce with the cauliflower.

5. Spread the cauliflower on 2 teflex sheets from your dehydrator.

6. Set the temperature at 115F(46C) for 2-21/2 hours or until soft enough.

7. If you do not have a dehydrator, (consider getting one :)) use your oven on the lowest setting.

8. Put the ingredients for the dipping sauce in a bowl and mix together until smooth, adding water if you want to make the sauce thinner. You could also blend in a small blender.

Thanks for reading!