~Meatless Monday ~Creamy Green Shakshuka with
Cauliflower Rice!
Yes I know it’s Tuesday and I’m a day behind. I think you will forgive me when you make this delicious and easy vegetarian dish! Don’t look now but it’s NOT a dessert!
Do you ever see a dish or recipe and think, “I HAVE to make that!”? I usually think that……but then end up changing the recipe in a minor or major way! I’m a big fan of Pinch of Yum and when I saw Lindsay’s Creamy Green Shakshuka I was pretty much in love. But…..Chelsea hates Coriander, I can’t have jalapenos, garlic, or pistachios and I hate oil. Oh boy, this was going to be interesting!
So it’s fair to say that my own recipe is inspired by Pinch of Yum but it was certainly delicious. Plus, cauliflower rice! Umm, hello? Where have you been all my life? Cauliflower rice is now a staple in my weekly repertoire and doesn’t look to subside anytime soon.
Two sad things about this recipe, though. (1) It uses my hot/cold Cuisinart blender that I later blew up making coconut butter (more than a year out of warrantee), and (2) My baked eggs came out looking disgusting. The baked eggs from Pinch of Yum look so silky and just waiting for your fork…..
mine, not so much.
So the leftovers were enjoyed with soft boiled eggs to our delight. Enjoy!
Creamy Green Shakshuka with Cauliflower Rice ~Serves 2-3
Recipe inspired by Pinch of Yum
1 large head of broccoli
1 full bunch of parsley
½ teaspoon salt
¼ cup water
¼ cup olive oil or apple sauce
½ cup cashews
12 cups almond milk
1 tablespoon cornmeal whisked with 1 tablespoon almond milk (optional for thickening)
4 eggs
1 large head of cauliflower “riced” in the food processor or box grater
Lightly steam the broccoli and set aside.
Preheat the oven to 2000 C and place the cauliflower rice on a baking sheet. Bake for 20-30 minutes stirring as needed to prevent edges from burning.
Pulse all the broccoli, parsley, salt, water, oil and cashews to get a sauce with a texture like pesto.
Add to a skillet over medium high heat and sauté for a minute or two
Add the almond milk and stir to mix together. Bring to allow simmer for a few minutes you should end up with a creamy looking green sauce. If your sauce looks overly watery, add the cornmeal / almond milk and keep simmering it it should start to thicken up fairly quickly.
Soft boil your eggs for 6 minutes and plunge into cold water to stop cooking.
Serve over cauliflower rice or rice with the cracked eggs and enjoy!
- 1 large head of broccoli
- 1 full bunch of parsley
- ½ teaspoon salt
- ¼ cup water
- ¼ cup olive oil or apple sauce
- ½ cup cashews
- 12 cups almond milk
- 1 tablespoon cornmeal whisked with 1 tablespoon almond milk (optional for thickening)
- 4 eggs
- 1 large head of cauliflower “riced” in the food processor or box grater
- Lightly steam the broccoli and set aside.
- Preheat the oven to 2000 C and place the cauliflower rice on a baking sheet. Bake for 20-30 minutes stirring as needed to prevent edges from burning. Pulse all the broccoli, parsley, salt, water, oil and cashews to get a sauce with a texture like pesto.
- Add to a skillet over medium high heat and sauté for a minute or two
- Add the almond milk and stir to mix together. Bring to allow simmer for a few minutes you should end up with a creamy looking green sauce. If your sauce looks overly watery, add the cornmeal / almond milk and keep simmering it it should start to thicken up fairly quickly.
- Soft boil your eggs for 6 minutes and plunge into cold water to stop cooking.
- Serve over cauliflower rice or rice with the cracked eggs and enjoy!