This Sattvic One-Pot Cauliflower Crumble recipe is frequently requested in my house and is a joy to make. Cauliflower Crumble has so much to offer your tastebuds, from multi-faceted textures to abundant flavors, not to mention a wide variety of health benefits.
Cauliflower contains choline, an essential nutrient that not many other vegetables have. Choline assists with the development of neurotransmitters to keep the liver clean of cholesterol and maintain the integrity of cell membranes among other benefits.
watch me do it in this video
In addition, cauliflower also contains the powerful antioxidant sulforaphane, which packs a huge boost in the body’s ability to suppress cancer growth and prevent diabetes.
If that isn’t enough to convince you to eat more cauliflower, then this recipe will surely do the trick!
It makes a wonderful side dish or even a meal. It goes with rice and dahls, you can contrast it with a crispy salad. Serve it with falafels or vegan meatballs.
Here it goes… enjoy!
👩🏼🍳 THINGS I USED TO MAKE IT HAPPEN
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- 1 head cauliflower
- 5 stalks bok choy
- 1 carrot (large)
- 1 stalk fennel (greens)
- 4 tbsp blanched almond meal
- Take the 5 stalks of bok choy, thoroughly washed, and separate the stalks from the leafy part by cutting along the stalk. Set green parts aside. Cut each stem lengthwise in 4 parts, and after that, chop the stalk widthwise into thin slices (watch the way I do it in the video).
- In a deep skillet melt 2 tbsp of coconut oil and add 2 tsp of basic savory Sattvic spice mix. Mix well and let the spices warm up for several seconds but do not roast them. Transfer the chopped bok choy stalks into the skillet and mix well. Add salt and pepper and sauté on medium heat with no lid for 5 to 10 minutes or until browned. Stir occasionally.
- In the meantime, separate cauliflower florets from the stem. Set aside about 1/4 of the florets. Chop the rest of them and transfer to the food processor.
- Peel carrot and cut into cubes and transfer to food processor.
- Process cauliflower and carrots in the food processor slightly using the pulse setting, until the consistency is grainy. Don’t overprocess them. The consistency of the cauliflower should be similar to rice.
- By now your bok choy should be nicely browned. Transfer the chopped cauliflower and carrots along with cauliflower florets into the skillet. Add salt, pepper,and 2 more spoons of basic savory Sattvic spice mix, and mix well. Cover with the lid and let it sauté on medium-low heat.
- In the meantime, take the green fennel stalk, trim the leaves out, and set aside. Take the stalk, and slice it into fine ringlets.
- Incorporate the almond meal and mix continuously for another couple of minutes on medium heat.
- Incorporate the fennel ringlets and mix well. This is a good time to check if additional salt is needed. Cover and cook for about a minute or two.
- Finely chop the leafy greens of the fennel.
- Turn off the heat. Add greens, cover with the lid, and let it sit for 2 minutes. Then it’s ready to serve.
If you’re using white parts of bok choy as your onion substitute, you’ll end up with a bunch of bok choy greens.
Here is a quick recipe you can try.
What about you?
Did you try this recipe?
I love hearing from you. Let me know how it went in the comments below and share a picture of your chickpeas on Instagram with the hashtag #positivepranic @positivepranic 🙂 🙏
❤ Love, Julia
more sattvic goodness
DISCLAIMER: The materials and the information contained on the Positive Pranic website are provided for general and educational purposes only and do not constitute any legal, medical, or other professional advice on any subject matter. None of the information on our videos is a substitute for a diagnosis and treatment by your health professional. Always seek the advice of your physician or other qualified health providers prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care provider.