Cauliflower Dolmas with Chickpea Puree

This whole meal takes less than 30 minutes to make and will please the whole table. These dolmas are filled with cauliflower instead of traditional rice filling but you'd never know the difference.
 
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Tender cauliflower, sweet raisins, lemon zest and spices wrapped tightly inside grape leaves and served on top of warm chickpea puree.

Cauliflower Dolmas
serves 3
1 small head cauliflower, stems removed
2 garlic cloves, smashed
2 tbl extra virgin olive oil
1 small red onion, minced
1/2 cup raisins
1 tbl lemon zest
1 tsp cumin
1 tsp salt
1/4 tsp ground coriander
1/4 tsp pepper
grape leaves, drained

Combine the cauliflower and garlic in a food processor and pulse into small rice sized crumbs.
Saute the onion in olive oil until tender, 5 minutes. Add the cauliflower, raisins, lemon, cumin, salt, coriander and pepper. Cook for 12-15 minutes until tender and lightly browned. Taste and season.
One at a time, place a grape leaf on the counter, wide part closest to you. Spoon some of the cauliflower filling in the bottom third of the leaf. Roll over away from you once, then fold in the sides and continue to roll up. Serve with chickpea puree.

Chickpea Puree
serves 3
1-15oz can chickpeas, drained and rinsed
1/2 cup vegetable broth
3 tbl extra virgin olive oil
1/2 tsp salt
3 garlic cloves, smashed
juice from 1 lemon

Combine all of the ingredients in a food processor and pulse into a slightly chunky sauce. Transfer to a small pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Taste and season with more salt if necessary.

Roasted Cauliflower Rosemary Rice with Sweet Potato, Watercress & Chili Oil

Grain free meals are gaining popularity as more people are straying from gluten and looking for a healthier plate of food. Not only is this rice simple to put together but it will get all those cauliflower haters to rethink their stance on this delicious cruciferous vegetable.

other gluten & grain free starch alternatives
Artichoke & Spinach Potato Pizza 
Barbecue 'Chicken' Butternut Squash Pizzas 
BBQ Tofu Pizza with Cauliflower Crust

Grain & gluten free cauliflower rice with rosemary topped with roasted sweet potato, red onion, crisp watercress and a drizzle of spicy chili oil. 

Roasted Cauliflower Rosemary Rice
1 head cauliflower, broken into florets, no stems
1 tbl dried rosemary
1 tsp salt
1/4 tsp pepper
1 cup shredded vegan mozzarella

Preheat the oven to 425.Combine the cauliflower, rosemary, salt and pepper in a food processor and pulse until the cauliflower is in tiny bits.
Pour the cauliflower on to a baking sheet and spread out into an even layer.
Bake for 30 minutes until crispy and golden brown.
Remove from the oven, toss in the cheese and serve.

Sweet Potato with Watercress & Chili Oil
serves 3
1-2 sweet potatoes, peeled, thinly sliced rounds
1/2 red onion, thinly sliced
2 tbl extra virgin olive oil
1 tbl chili oil, plus more for drizzling
salt, to taste
1 bunch watercress

Preheat the oven to 425.
Toss the sweet potato and onion with both oils and season with salt. Roast in a single layer on a baking sheet for 25 minutes until tender and caramelized.
Serve the roasted sweet potato with watercress and a drizzle of chili oil and salt.

Chinese Eggplant over Cauliflower 'Rice' with Red Chard

Twice cooking this eggplant yields a finish that practically melts in your mouth. First, pan frying each slice then braising them in a slightly sweet & spicy sauce is one of the best ways to eat this otherwise fibrous vegetable.
My cauliflower 'rice' is called as such because there is no actual rice. Instead the cauliflower is pulsed into tiny, rice-like pieces and cooked until tender, just like rice. 

Tender eggplant coated in a quick sauce of soy, sambal, mirin and chinese black bean sauce served over cauliflower rice with red chard and loads of garlic.


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Chinese Eggplant
serves 2-3
1 large eggplant, peeled, 1/4" slices
salt
1/4 cup water
2 tbl soy sauce
2 tbl chinese black bean sauce
1 tbl mirin
1 tbl palm sugar (or organic brown sugar)
1 tsp sambal or any chile paste
1/2 tsp toasted sesame oil
1/4 cup rice flour or cornstarch
canola oil, for frying
2 tbl minced fresh basil

Lightly salt the eggplant slices and let sit on a paper towel for 10 minutes to allow excess moisture to drain out.
Combine the water, soy sauce, black bean sauce, mirin, palm sugar, sambal and sesame oil in a bowl and set aside.
Pat the eggplant slices dry and lightly coat in rice flour.
Heat a large saute pan with a thin layer of oil and pan fry the eggplant, in batches if necessary until browned and tender. Adding more oil to the pan if necessary. Drain the eggplant on a paper towel and wipe the saute pan clean.
Reduce the heat to medium low and add the sauce. Submerge all of the eggplant back in the pan and simmer for 5-7 minutes until the sauce has thickened and the eggplant practically falls apart.
Serve over cauliflower rice and garnish with fresh basil.

Cauliflower Rice
1 head cauliflower, just the florets, all stems removed
2 tbl extra virgin olive oil
1 tsp toasted sesame oil
4 garlic cloves, minced
1 bunch red chard, roughly chopped
salt

Pulse the cauliflower in a food processor into small rice-like bits and set aside.
Saute the garlic and red chard in both oils until the chard has completely wilted down.
Add the cauliflower and season with salt to taste.
Saute over medium for 7-10 minutes until the cauliflower is tender but not mushy.