Recipe shared from The First Mess
Support your health with amazing RAW “Pilaf”!
2-3 cups cauliflower florets, most of the stem removed
juice of 1 lime
1 tbsp extra virgin olive oil
1/4 cup raw pumpkin seeds + extra for garnish
handful of chopped almonds
1/2 tsp dried chipotle powder
salt and pepper
2 sprigs of mint, leaves chopped
1/2 zucchini, peeled into ribbons
1 carrot, peeled into ribbons
2 radishes, thinly sliced
1 large cob of organic corn, kernels removed
1 small red bell pepper, stemmed and cut into long, thin, strips
1 small shallot, thinly sliced
juice from 3 limes
2 tsp. Dijon mustard
2 tsp. raw agave nectar
1.5 tbsp. extra virgin olive oil
2-3 sprigs basil/cilantro, leaves finely chopped
Chop the stemmed cauliflower florets super fine. This can be done by milling your knife over them repeatedly, as if you were mincing garlic. Place into a medium bowl. To the bowl, add the pumpkin seeds, almonds, lime juice, olive oil, chipotle powder, salt and pepper. Stir to combine. Set aside while you prepare the ceviche. Chop and add the mint right before you’re ready to serve.
For the ceviche, place all ribboned/chopped vegetables in a large bowl. Pour the lime juice on top. Add the mustard and agave nectar. Toss with your hands to combine. Scrunch the vegetables down near the lime juice pooling at the bottom of the bowl. Allow this mixture to sit for about 10 minutes, tossing it up here and there. This is where the “curing” and softening up of the veggies happens.
After 10 minutes, drain out most of the juice from the ceviche, reserving about 1-2 tablespoons. Toss the remaining vegetables and lime juice with the olive oil and season to taste.
To serve: divide the pilaf between two plates, flattening it slightly. Divide the ceviche among the two plates next, placing on top of the pilaf. Garnish with the chopped basil/cilantro and more pumpkin seeds if you like.