Meet my new favorite light dish to complement a hearty winter spread. I totally predicted cauliflower to the become the new “it” vegetable and it appears I’m not the only one who projected this trend (See: Cauliflower is the new Kale on huffingtonpost). Though mild in taste, it’s the perfect versatile veggie and vehicle for flavor.
Cruciferous veggies take center stage when it comes to supporting the body’s natural detoxification systems and cauliflower is no exception. Their phytonutrients help to activate enzymes in the pathway that help rid unwanted toxins while their array of antioxidants combat the aging and stress of our cells.
- 1 head of cauliflower (organic preferred)
- 3 cloves of garlic, minced
- 1 cup of parsley
- 1 cup basil
- 1 tbsp EVOO
- 1/2 cup pistachios,unshelled
- Salt and Pepper
- Cut your cauliflower into florets and blend using a food processor or blender to pulverize into a course consistency (like a "rice").
- Fill a medium-large saucepan with water about 1/3 way full and bring to a boil.
- Pour cauliflower "rice" into the boiling water and let it cook for about 3 minutes.
- Drain the cauliflower cous cous with a sieve and transfer to a large serving bowl.
- Cut up your herbs- garlic, parsley, basil and add to the cous cous.
- Toss with EVOO, pistachios and salt and pepper.
- Serve warm or cold.