Ingredients:
- 1 head heirloom butter cauliflower (substitute regular white cauliflower if you can’t find yellow cauliflower)
- 1/2 white onion
- 1/2 cup soaked wakame flakes, drained (or your favorite sea vegetable, which may be dulse, sea lettuce, arame, or kelp)
- 1 yellow bell pepper
- 1 tbsp wild extra virgin olive oil extracted from wild olive trees using the same process as was used in the Middle Ages
- 1 bunch of lacinato kale (or substitute your favorite variety of kale)
- 1/2 tsp Flor de Sal from Cadiz
- 1 tsp of the best saffron in the world
- 2 tsp dried parsley flakes
- 1 tsp smoked pimenton paprika
- 2 tsp dried oregano flakes
Directions:
Chop cauliflower, onion, and bell pepper and combine with all other ingredients except for the olive oil in a food processor. Pulse the ingredients until cauliflower is in small pieces about the size of rice grains. Transfer to a ceramic serving platter and mix in the olive oil. This makes a satisfying and light summer dish eaten alone as a main entree, or as a side dish to accompany beef carpaccio or deviled eggs!
