Our friend & talented chef 👨🍳 @jjorbetter is bringing some incredible flavors together with this Miso Cauliflower Rice Bowl. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: - 2 Carrots - 1 Small Diced Shallot - 2 Cuties or Mandarins - 3 Garlic Cloves - 1 head of cauliflower - 8oz Maitake or Oyster Mushrooms - 1/2 White Onion - 3-4 Sprigs of Cilantro - 1 Lime - 1 tsp Paprika - 1 Star Anise - 1 tsp Rice Vinegar - ¼ tsp Chili Paste - 1 tsp Hatcho Miso Paste - 1 tsp Tamari - 5 tsp Agave Nectar - Salt & Pepper *𝐏𝐫𝐞𝐡𝐞𝐚𝐭 𝐨𝐯𝐞𝐧 𝐭𝐨 𝟒𝟐𝟓° 𝐅 𝐂𝐚𝐫𝐫𝐨𝐭𝐬: 1. Peel & chop carrots into ½ inch pieces. 2. Add carrots, paprika, 2 tsp of agave nectar, a pinch or 2 of salt and pepper in a bowl and toss. 3. Add the carrots to a baking sheet and roast in oven for 17-20 minutes. 4. Take carrots out of the oven and add 2 more tsp of agave nectar and toss. 𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫: 1. Chop ½ white onion and sauté in a hot pan until translucent. Use water or a veggie stock to prevent sticking. 2. Mince and add the garlic to the pan. 3. Cut your cauliflower head into pieces that are about 2 or 3 inches in diameter. 4. Add to a food processor and pulse the cauliflower until a rice like consistency has been reached. 5. Add the cauliflower rice to the onion and garlic along with a star anise. Add salt and pepper to taste. 6. Cook for 7-8 minutes using water or veggie stock to prevent sticking. 𝐌𝐢𝐬𝐨 𝐃𝐫𝐞𝐬𝐬𝐢𝐧𝐠: 1. Wisk (1) clove of minced garlic, (1) chopped shallot, (1) tsp rice vinegar, (1) tsp tamari, (1) tsp hatch miso paste, juice of (1-2) cuties/madarin oranges, juice of (¼) lime. 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬: 1. Peel the mushrooms from each other in strips. 2. Sauté these in a hot pan using water or veggie broth to prevent sticking. 𝐓𝐨 𝐒𝐞𝐫𝐯𝐞: 1. Add cauliflower rice to the bowl. 2. Top with chopped cilantro and a squeeze of lime. 3. Add the agave roasted carrots and mushrooms. 4. Drizzle with the miso dressing and serve.
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