Your whole food, plant-based life.

Cauliflower Rice with Fresh Peas and Cumin

Rawmazing Cauliflower and Peas

Cauliflower. It isn’t a word that makes your heart skip a beat, or makes you start to salivate. But it is a work horse that can don many coats. I have used it as a pizza crust, a base for “stir-fry”, roasted it, made cauliflower steaks in the dehydrator and even made raw mashed “potatoes” with it.  I love cauliflower for it’s diversity. You will love it with peas and cumin in this easy, raw recipe that will remind you that spring is right around the corner.

Did you know that cauliflower has wonderful health benefits? It is a cruciferous vegetable, a member of the powerhouse team. It is considered to be a cancer preventer, and Cauliflower also has phytonutrients that can help activate detoxification enzymes and regulate their activity. Can’t beat that! Cauliflower is a good source of Vitamin C and Manganese, and it’s levels of vitamin K make it an inflammatory fighter, too.

With many parts of the country still being savaged by winter, I wanted to bring you a recipe that will remind you that spring isn’t too far away. Cauliflower and fresh peas go beautifully together. When you top everything off with a lemon and cumin dressing, it all comes alive! Give this one a whirl. I know you won’t be disappointed.

Cauliflower Rice with Fresh Peas and Cumin

Serves 4

  • 1 medium head cauliflower
  • 1 cup fresh peas
  • 4 scallions, thinly sliced
  • 1/2 cup fresh lemon juice
  • zest from 1 lemon
  • 2 teaspoons cumin
  • 2 teaspoons maple syrup
  • 1 teaspoon grated fresh ginger
  • 1/2 cup pine nuts
  • 1 tablespoon chili flakes (optional)
  • pinch Himalayan salt and pepper
  1. Cut the cauliflower florets from the stem. Pulse in food processor until the cauliflower is the size of pieces of rice.
  2. Stir in peas and scallions.
  3. Whisk together  lemon juice, lemon zest, cumin, maple syrup, and ginger. Pour over cauliflower mixture and stir to combine.
  4. Top with pine nuts and chili flakes. Salt and pepper to taste.
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  1. Ashlee wrote on December 3, 2014

    Mouth is currently watering.

  2. anita wrote on December 2, 2014

    made this tonight, i added cilantro and lime….rawmazing

  3. Veronica Magnussen wrote on November 9, 2014

    I LOVE LOVE LOVE your recipes!! Ohh is so wonderful!! But I wonder what you mean with the measurement: ‘cup’??
    Like how much is 1 cup?? I am not sure of this..

    Lots of love,

    • Susan wrote on November 10, 2014

      It is a measurement used in the US. You can find conversion charts on-line. Cheers!

  4. Peter P wrote on July 1, 2014

    Tried this recipe, and it’s fantastic! One suggestion for added nutrients to more resemble a “fried rice,” shredded carrot? :)

  5. Jaya wrote on May 14, 2014

    I am considering turning to raw foods because of fibromyalgia. i have a question though: don’t you blanch the cauliflowers first? you just wash and pulse? doesn’t look so appetizing to somebody new to raw foods. :(

    would love some suggestions regarding this type of diet.


    • Susan wrote on May 17, 2014

      No, we don’t blanch because then it wouldn’t be raw anymore. Cheers!

  6. Msdeb wrote on May 5, 2014

    I used organic frozen peas . . . . they’re still raw, right? Yummy!!!!

    • Susan wrote on May 6, 2014

      It depends on whether they were flash frozen, or how they were handled when packed. Cheers!

  7. Sophie wrote on May 3, 2014

    Delicious recipe! This is the first meal of my raw diet and is definitely going to be a staple.

    • Susan wrote on May 6, 2014

      Great to hear, Sophie!

  8. Kristen wrote on April 19, 2014

    Delicious! Just made it and love it. Thanks!

  9. Jackie wrote on April 11, 2014

    I’m eating this right now. I didn’t have pinenuts so I substituted hummus on top. Yum. Yum.

  10. Leah wrote on March 21, 2014



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