2 heads cauliflower

1-2 Tbsp olive oil

1 tsp salt

1 Tbsp ground cumin, coriander, or paprika

Garnishes like blanched/ charred broccoli, fermented cabbage , tomato, lentil or sunflower nuts

Remove cauliflower heads from the stems. Mince the heads to the size of rice grains.

Boil water in a medium sauce pan and blanch the cauliflower rice for 30-90 seconds

Strain cauliflower rice and cool by spraying it with cold water in your sink. When cooled completely, place in Tupperware containers

Season the rice with oil, salt, and spices

When ready to eat, place cauliflower rice in a sauté pan. Place in the bottom of a bowl, and heat up garnishes like cooked vegetables, greens, and lentils, or beans and add on top of the rice with fermented/ pickled veggies and fruits, herbs/ greens, and seeds

Servings of Cauli Rice: 4

Garnishes:

Vata: Roasted sweet potatoes or carrots, pickled apples, goat cheese, sautéed mushrooms and spinach

Pitta: Roasted carrots and apples, sautéed chard, French lentils

Kapha: Sautéed zucchini and summer squash, herb-marinated cherry tomatoes , white navy beans with ginger and paprika