The rain has finally stopped here enough to enjoy the sunset.
And allowing me to get out to our garden without sinking into a mud pit to see how well the kale and spinach are doing.
Our pets are perfectly happy to continue hibernating indoors away from the chilly air, Smokey claiming her favorite sofa hissing at any chihuahua that tries to share it with her.
And I’ve been flying solo for dinner the last few evenings with hubby working and that usually means some strange meals. Yesterday was a crazy day at work breaking in a new phone system and working out the bugs. I was fried when I got home and just not feeling creative at all. So I heated some Trader Joe’s black bean some to serve with edamame – classy.
A total fast and lazy dinner, but filling and comforting.
Tonight I decided to make up for that with a new recipe. I have a love/hate relationship with raw cauliflower, I just don’t like it very much or how tough it can be on my digestive system. I do enjoy it in cooked recipes, but think enjoying it raw is a better way to get it’s wonderful nutritional benefits. Like George Carlin said:
Cauliflower too. Cauliflower kills the really big cancers. The ones you can see through clothing from across the street.
Okay, maybe it’s not quite that amazing, but maybe he was on to something:
This connection between cauliflower and cancer prevention should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention.
Sounds good, right? But raw cauliflower is really only enjoyable to me either processed into a pate or pureed into a soup. So tonight I used the food processor to create a cauliflower hummus that came out good.
Hemp Cauliflower Hummus
- 2 cups rough chopped cauliflower
- 1/4 cup shelled hemp seeds
- juice of 1/2 lemon
- 1 clove of garlic
- 1/4 cup tahini
- 1/4 tsp. cumin
- 1/4 tsp. salt
- pinch of cayenne (optional)
Place all ingredients into a food processor and process into a smooth pate. Makes 2 large or 4 small servings.
The texture isn’t as creamy as traditional chickpea-based hummus, but still fine for dipping. A couple of tablespoons of sesame or olive oil can be added to the mixture for a creamier texture if desired.
I enjoyed smearing it on kale leaves and just dipping chopped veggies into it, but it would also be great in wraps, sandwiches, or with crackers.
And there really is something uplifting about having a plateful of vibrant and colorful veggies, so fresh and full of life after another draining day.
What’s your favorite way to enjoy raw cauliflower?