1. In a meals processor fitted with the steel blade, course of the cauliflower florets till they resemble the feel of rice (you can even grate them on the big holes of a field grater). Set apart.
2. In a medium skillet over medium-excessive warmth, warmth the olive oil. Add the asafetida and prepare dinner for about 45 seconds, stirring consistently till aromatic.
three. Add the cauliflower and prepare dinner for two to three minutes, stirring consistently till it softens barely.
four. Stir within the vegetable inventory and season to style. Reduce the warmth to low, cowl and prepare dinner for five minutes extra till the cauliflower is tender.
5. Remove from the warmth and gently fold within the raisins, almonds and parsley. Taste and alter the seasonings. Serve.
Note: For added shade, substitute dried unsweetened cranberries for the raisins. You also can substitute hazelnuts or walnuts for the almonds.
Calories: 206 energy, Carbohydrates: 21 g, Protein: 5 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: zero mg, Sodium: 237 mg , Fiber: four g
Courtesy of The Well-Fed Microbiome Cookbook: Vital Microbiome Diet Recipes to Repair and Renew the Body and Brain (Rockridge Press).