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Garam Masala Gobi


In honor of the Indian festival of Diwali we bring you one of my favorite dishes ever!

Garam Masala Gobi (The Raw Version)
by Chef Joel Odhner of RawLifeLine.com


  • 1 head cauliflower cut into bite size pieces
  • 1 cup brazil nuts
  • 1/4 cup olive oil
  • lemon to taste
  • 3 T garam masala
  • pinch of cayenne
  • 1 bunch cilantro for garnish

Place bite size pieces of cauliflower in large bowl. Blend nuts, oil, lemon, cayenne, salt, masala until smooth. Toss cauliflower in sauce and place in a dehydrator 1-2 hours. Sprinkle with chopped cilantro.

Don't have a dehydrator? Use your oven! Place temp settings on low and open the oven door every so often to cool the dish down. Use an oven thermometer to monitor temperatures to try and stay lower than 120 F.

What is Garam Masala? (via Food-Nepal.com)
"Garam Masala is a special spice blend. It is used throughout the South Asia. Generally, Garam Masala is added in a small quantity at the end cooking [or making dishes raw] to add a subtle flavor to the dish. It is suggested to that Garam Masala should be added in small quantities, or else it will overpower the dish."

What is Gobi? (via GreenSpun.com)
"The actual origin of the word is from the Persian/Urdu/Hindi word 'Gobi' which literally means Cauliflower."


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