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
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.