I bought two large heads of cauliflower; one in purple and other one is regular white one. I made cauliflower-soy subzi (fits SBD Phase 1 rules) with the white one. I pureed half of purple cauliflower to make a creamy salad with jicama and celery. I was introduced to jicama by my manager at work. She would crunch on jicama and baby carrots for snacks. I loved the taste and texture and decided to use it for the salad. This salad will be served in my next supperclub meal.
I served the other half as such along with other colorful veggies with a dip. During happy hours at work, there will also be platter full fresh raw vegetables along with other deep fried delights. I once tried raw sweet potatoes sticks, jicama and cauliflower with hummus and ranch dressing. They tasted healthy. Let me put it that way 🙂 That’s where I got the idea to serve fresh vegetables as an appetizer along with other fried or baked dishes in my parties.
Raw Vegetables With Cilantro Dip
For the cilantro dip
- 1 tbsp olive oil
- 3 dry red chillies
- 1 tsp asafoetida
- 1 small bunch cilantro, cleaned and chopped
- 1/4 cup roasted almonds
- 1/33 cup dessicated unsweetened coconut
- 1/2 cup water
- 2 tbsp plus more balsamic vinegar
- Salt to taste
For the vegetable platter
- 1 bunch celery, cut into sticks
- 2 carrots, cut into sticks
- Cauliflower florets, 15-20
- 1 Cucumber, cut into sticks
- Heat oil in a saucepan. Once hot, add the dry red chilies and sauté for a minute. Add the chopped cilantro and let it wilt. Sprinkle asafetida, almonds and coconut. Mix to combine. Grind them to a smooth paste adding balsamic vinegar and water.
- I like the flavor of balsamic vinegar so I added more. Please use your discretion and add accordingly. Add salt to taste. Transfer to a clean bowl and cover with a plastic cling wrap. Let it chill in the fridge until ready to eat.
- Serve the vegetables with the cilantro dip
Purple Cauliflower Puree With Jicama and Celery
For the cauliflower puree
- 1 tbsp butter or ghee
- 1 tsp cumin seeds
- 1 head of purple cauliflower, cleaned and cut into florets
- 1/2 cup vegetable stock
- 1/2 cup thick coconut milk
- Water as needed
- Salt and Pepper to taste
How to serve the salad
- 1 medium sized jicama
- 2 celery stalks
- 5 red chilies (fresh)
- 1/2 cup cilantro dip (recipe above)
- Heat butter/ghee in a saucepan. Let it melt and smoke. Add cumin seeds and let it roast. Throw in the cauliflower and sauté for couple of minutes.
- Pour vegetable stock and cover the saucepan.Let the cauliflower cook for 15 minutes. Switch off the flame and let it cool. Grind to a smooth paste by adding coconut milk. If needed, add water to bring them together. I kept the puree thick, smooth and not runny. Add salt and pepper to taste. Set them aside.
- Remove the skin of jicama and chop them in the desired shaped. Set aside.
- Slice the celery into small cubes and chop red chilies. Set them aside.
- I used black ceramic bowls to serve them. Spoon the cauliflower puree (at room temperature) in to the center of the bowl and gently place jicama and celery over the puree. A spoon full of cilantro dip on top. Garnish with chopped red chilies.
- Both dishes can be eaten as snack/appetizer in South Beach Diet Phase 1
- This is definitely a healthy dish for women with gestational diabetes or for anyone who is diabetic or pre-diabetic
- These two dishes will make your party more healthy, classy and colorful