This traditional Indian dish is delicious and filling without the heaviness of so many nuts and seeds. You’ll need to plan ahead, since the best flavour is obtained by a 24 hour melding period. If you’re impatient like me, however, you can cut the wait down to an hour, and it will still be delicious, if a little ‘harsh’. A smoother option for the quick marination would be to use sweet potato instead of cauliflower.
Be careful on the salt – it will only intensify as the dish marinates, and can lend a bitter edge to the cauliflower that’s unwelcome. This dish is best served very slightly warmed in the dehydrator or on a low heat from a saucepan, although it conceivably could be served room temperature.
½ Head of Cauliflower
4 green onions, white parts, thinly sliced
1 small green chili, very thinly sliced, if you don't care for spicy, use 1/4 c green pepper
½ teaspoon mustard seeds, crushed, optional
¼ teaspoon cumin
1 bay leaf, pulverized in coffee grinder to powder
½ teaspoon curry powder
1 teaspoon paprika
½ teaspoon garam masala powder
2 tablespoon coriander leaves (cilantro), chopped
4 tablespoon olive oil
salt to taste
In the bowl of your food processor, pulse carrot and cauliflower until a ‘rice’ texture.
Stir in remaining ingredients and let marinate about 24 hours.
Warm slightly in the dehydrator for about 30 minutes before serving, or until warmed through.