Since my lilac gnocchi, which turned out to be a hit on the blog, and my lilac potatoe salad deluxe all my readers already know that I have a weakness for lilac food. When I saw lilac cauliflower I couldn’t resist and bought it right away. Of course I needed to create a fancy dish for the blog in order to present that beauty to you in a decent way. I used to eat cauliflower as an alternative to rice some time in the past and I just loved it. That’s why I decided to present you a delicious lilac cauliflower rice dish. Sounds great, doesn’t it?
Ingredients for two portions:
two cloves of garlic
half a kale
one sweet potatoe
coconut oil, salt, pepper
opt: 200g cherry tomatoes, cucumber, fresh herbs
Ingredients for the avocado dressing:
100ml almond milk
fresh lemon juice
Preparation: Preheat the oven to 180 degres. Peal the potatoes, cut it in small cubes and put it – with some oil if you want – in the oven. It depends on the size of the cubes how long they need to stay in the oven. Usually it will be something around 10-20 minutes until they are crispy on the outside and smooth on the inside. Depending on how you like your kale you can have it raw or you can cut the leaves and roast them in coconut oil for some minutes. Take the cauliflower and put it in the mixer for some seconds in the meantime. Don’t puree it, just shred it a little bit. Cut one onion into small pieces and press the cloves of garlic through the garlic press. Heat up a pan with coconut oil and roast the garlic and the onion gently. Add the cauliflower and roast it some more minutes.
For the Avocado Dressing: Just puree the avocado after peeling it with almond milk/coconut milk, salt, pepper, a little bit lemon juice and some herbs. Season the vegetables with salt, pepper and mix everything together. You can either enjoy the dish hot or cold.