Curried Cauliflower with Cilantro Pesto

This is an absolute hit among my raw vegan recipes. I like everything with cauliflower but when it is raw – it keeps and delivers all the enzymes, vitamins, minerals and flavors.

Here is how you do it:

Ingredients:

Curried Cauliflower 
1/2 head Cauliflower cut in florets
3 large Garlic cloves or 5 small
1 inch fresh Ginger, minced
1/2 bunch Cilantro – finely chopped
1 Tbsp Curry powder
1 tsp Turmeric powder
1 tsp Cumin powder
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1/4 C first cold pressed extra virgin Olive Oil
1 Lime juiced

Cilantro Pesto Sauce
1 bunch Cilantro
1/2 C Basil leaves
5 medium Garlic cloves
1 C Pine Nuts
1/2 tsp Himalayan Pink Salt
1/2 tsp Black Pepper
1/4 c first cold pressed extra virgin Olive Oil

Preparation:

  1. Mix all the ingredients but the lime juice for the curried cauliflower in a bowl. Transfer to a dehydrator with a teflex sheet on top. Dehydrate at 115 F for about 2 hours
  2. Place all the ingredients for the pesto sauce in a food processor and process until smooth and creamy
  3. Transfer the curried cauliflower to a bowl and add the lime juice
  4. Serve the cauliflower into bowls and place a helping of pesto on top.
  5. Enjoy!
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