This recipe is so versatile, incredibly flavorful, and super nutritious! It is not only vegan, but also completely grain free. It is high in phyto-nutrients and antioxidants, and full of powerful herbs and spices which provide highly effective anti-inflammatory agents. This makes for a real show-stopper presentation-wise as well, perfect for dinner parties or even potlucks. The best part…it takes under 20 minutes to make! No joke!
1 large head cauliflower
1 large head purple cabbage
1 bunch fresh basil
1 cup pecans
1 handful kale, spinach or chard
1/4 cup olive oil
4 cloves garlic
1/2 red onion diced
crumbles of goat cheese (optional for vegans)
sprinkle of red pepper flakes (optional)
After cutting the stem and any leaves off the head of cauliflower, run it through a food processor using the “grate” tool, it will resemble ‘rice’ afterwards. Set aside. Peel leaves from the head of cabbage, this is easiest if you cut a little off the stem. Set “cups” aside. Heat a dry skillet and toast the pecans until fragrant (just a minute or two, careful not to burn). In a blender or food processor, add pecans, garlic, basil, salt to taste and enough olive oil to blend. Add enough oil to create a paste like consistency. Heat a skillet with a little oil and add diced onion and spinach, kale or chard, heat until the greens are just wilted. In a large bowl, combine ‘riced’ cauliflower, pesto mixture, onion, and wilted greens. Adjust salt and pepper to taste. Fill the cabbage cups with the mixture and top with organic goat cheese crumbles (optional) and red pepper flake (optional) and enjoy!