Raw Mexican Pilaf

Yeah, I stole this picture. Mine was in a tupperware container with poor lighting. But this is what it looks like. 🙂

All through our big moving adventure, there was little time (and space) to prepare meals. My average day was filled with quick fixin’s like beans and rice or some Tasty Bite deliciousness. But after a few weeks went by, I realized I hadn’t changed back to my high-raw, low-packaged food routine. No wonder I was feeling so sluggish and slow! I was eating hardly any greens, lots of starch and grains, and everything was cooked. It was time for a change!

So, yesterday I decided to give my body a break. Karl and I walked to Mother’s Market (I never thought I’d be able to say those words! Is it weird that living near my favorite grocery store makes me giddy? :P)… anyway, as I was saying. We picked up some things for a recipe I chose out of Kris Carr’s Crazy Sexy Diet. I absolutely love the book and its abundance of information on alkalizing the body, but I had never actually tried a recipe. Now, the recipe did call for sprouted or cooked rice, but I was so done with rice! I’m always kind of sloth-like after a big bowl of brown rice, and my body needed a break from all the work it takes to digest. So I grabbed a head of cauliflower and thought I’d give “ricing” a try.

Rarely does any recipe I alter come out this delicious. I just had to share! 🙂

Mexi-Cauli Pilaf (Eh? See What I Did There?)
 Recipe adapted from Crazy Sexy Diet.


I made some substitutions in order to use ingredients I already had. These are noted in perenthesis.

  • 3 cups riced cauliflower (see instructions below)
  • 3 tablespoons green onion, diced (I used leek)
  • 1 1/2 cups tomato, diced
  • 1/2 cup cilantro, chopped
  • 2 tablespoons fresh oregano, minced
  • 1/2 cup sun-dried tomatoes, soaked 1-3 hours
  • 1 1/2 tablespoons white miso
  • 1 tablespoon garlic, minced (I used 1 teaspoon garlic powder)
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil (I used sunflower oil)
  • 1 teaspoon sea salt

Ricing the cauliflower:

I’ve seen a lot of people have success just throwing their cauliflower into a food processor, but I do have the glorious Vitamix, and it would be a shame not to use it for everything imaginable. 🙂

Fill Vitamix half-way with cauliflower florets. Add water until cauliflower is covered by 1-2″. Set speed to 5 and pulse on and off until desired consistency is reached. Strain “rice” and place in mixing bowl. Repeat until you have 3 cups of riced cauliflower (approximately 1 medium cauliflower head).

Mixing in deliciousness:

Add onion, 1 cup of diced tomato, cilantro and oregano to the cauliflower in a mixing bow and hand toss.

More Vitamix fun:

In a high speed blender, blend remaining ingredients until smooth. Add tomato paste to cauliflower mixture, mix well and serve.

Serves 4


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