Raw Mexican Rice Burritos with Guac and Chipotle Cheddar Sauce

I had a large head of cauliflower that needed to be used up in my fridge.  But I was craving mexican food...like burritos!  Now, cauliflower and burritos don't mix right?  Well, at least that is what I thought at first, until I remembered a recipe I had recently seen somewhere for cauliflower "rice".  I have been reading a lot of raw food books lately and experimenting with it, and it seemed like the perfect time to try this raw rice method.  

 

I figured, I could spice it up, mix in all of my favorite mexican rice ingredients, and wrap it up in some collard green leaves.  I was not really in the mood for hot food, so it was perfect!  Like a salad and a main dish in one!I decided that the burritos needed guac, and some sort of a cheese sauce as well.  So I made my classic guacamole to accompany it, along with some creamy cashew chipotle sauce.  Not being one to miss out on a spicy component as well, I added a bit of some habanero laced hot sauce I had made.  It was as satisfying as a real rice filled burrito, but didn't leave me feeling overstuffed and sluggish.  I admit I ate 3 of them although I say the recipe serves 3.  If you are looking for a delicious burrito that needs no cooking time, these are a winner!   

Raw Mexican Rice Burritos with Guac and Chipotle Cheddar Sauce Serves 3 Rice: 1 head cauliflower 1/2 cup sunflower seeds 1/2 bunch cilantro, chopped juice of 2 small organic limes 6 green onions, sliced 3 fresh tomatoes, diced 1 jalapeno, minced 2 garlic cloves, minced 1 Tbsp cumin 1 Tbsp chili powder sea salt Guac: 2 avocados 1 garlic clove, minced juice of one lime sea salt 1/4 cup cilantro, chopped Cheddar Sauce: 1 cup raw cashews, soaked overnight and drained 1/2 cup nutritional yeast 2 garlic cloves 1/4 cup  filtered water plus more as needed 2 Tbsp lemon juice sea salt to taste 1/2 tsp chipotle powder or to taste 6 large collard green leaves hot sauce to serve* To make rice, chop the cauliflower into small pieces and place in the food processor with the sunflower seeds.  Process until small pieces like rice.  Place in a large bowl and add cilantro, lime juice, tomatoes, onions, jalapeno, garlic, cumin and chili powder, as well as sea salt to taste.  Stir until well blended and set aside.  To make guacamole, in a bowl, combine avocadoes, garlic, lime juice, sea salt to taste and cilantro.  Mash until well blended, or to desired consistency.  Set aside.  To make cheese sauce, combine cashews, yeast, garlic clove, lemon juice, chipotle powder and 1/4 cup water in a food processor.  Process until smooth, and add a little water at a time until sauce consistency.  To assemble, remove ribs from collard greens and set out on a work surface.  Divide the rice mixture between the 6 leaves in the lower third of each.  Spoon a little guac, a little cheese sauce and a little hot sauce over each, and roll up burrito style, tucking in the ends.  Serve with additional hot sauce! *I used Bon Appetit's hot sauce recipe, using half habanero, half anaheim chilies.  You can find it here: http://www.bonappetit.com/recipes/2012/07/master-hot-sauce

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