Ingredients
Scale
- 1 small head of cabbage (I used pointed/sweetheart cabbage)
- 1 small head of cauliflower (or half of a large one)
- 1 cup of fresh basil
- 1/2 cup of fresh parsley
- 1 clove of garlic
- 15 sun-dried tomatoes
- 1/3 cup of pine nuts
- 1/3 cup of hemp seeds
- 1 tbsp tahini
- 3 tbsp olive oil
- 1 lime
- salt, pepper, chili
- For the sauce:
- 2/3 cup of almond yogurt
- 1 tbsp tahini
- 1 tbsp hemp seeds
Instructions
- Cut cauliflower into smaller pieces, add to a food processor and blend until it has a rice-like consistency. Transfer to a big mixing bowl.
- Chop herbs, garlic and dried tomatoes finely or process them in a food processor. Add them to cauliflower with pine nuts, hemp seeds, tahini, olive oil and juice of a lime and season with salt, pepper and chili.
- For the sauce mix together tahini, hemp seeds and yogurt.
- Remove cabbage leaves and fill them with the cauliflower mixture. Add about 4 tablespoon of the mixture to each. Serve with lime wedges and the yogurt sauce on top. Enjoy!
- Prep Time: 10 mins