Creamy Cauliflower Kale
This has been one of my favorite dishes while on an elimination diet. It will continue to be one of my go-to meals after I’ve incorporated more foods. I love this dish and it’s so easy! I often add steamed green beans.
1 medium head cauliflower
1 onion, chopped
1 clove garlic, minced
1 bunch kale, finely chopped
1 t turmeric
1/4 t black pepper
Cooked short-grain brown rice
Salt to taste
Break off florets from cauliflower and wash good. Place in a steamer basket or sauce pan with 1 cup water and steam until tender.
While cauliflower is cooking, saute’ onion in a dry sauce pan until it starts to brown. Add garlic and stir 1 minute.
Add 3/4 cup water and chopped kale and cover. Bring to a boil, reduce heat to low and simmer 5 – 10 minutes until kale is tender.
Stir in turmeric and pepper and cook additional minute or two. Stir in desired amount of cooked rice. (Since on an elimination diet I always have cooked rice on hand.)
When cauliflower is tender, blend until smooth. This makes a wonderful gravy to put over any veggies, grains, or potatoes. It’s a great soup base as well or substitute for mashed potatoes.
Pour desired amount of Cauliflower Cream over kale and rice and mix well. Salt to taste.
Add other seasonings as you wish. There are only certain seasonings I can tolerate and because turmeric and pepper are so anti-inflammatory, I’ve made them a daily part of my diet.
“Better Than Tuna Salad” Lettuce Bundles
2 1/2 cups cooked garbanzo beans
1 medium carrot, finely grated
2 cups finely chopped celery
4 green onions, thinly sliced (include some green)
1/2 – 1 cup Sun Seed Spread
2 T prepared mustard
2 spears dill pickle chopped
Sea salt and pepper
Romaine lettuce leaves
Sliced tomato for garnish (optional)
Drain beans well. Transfer to salad bowl. Using a pastry cutter or fork, mash beans coarsely. Mix in remaining ingredients. Salt and pepper to taste. Spoon salad on a lettuce leaf, garnish with tomato, roll up, and enjoy!