Raw Rainbow Rice

So I may have gone overboard in the produce shopping department again, but what else is new? I blame the Radventures. And the farmer's market is SO good right now. This isn't even everything I bought yesterday--the fruit generally stays at the office, since that's where I eat breakfast, but rest assured that there are some very lovely plums and apricots hanging out there as we speak.

There were some great values this week! The 3-lb. bag of apples (above, left) was only $1! They are the "first of the season" and not at all beautiful, but methinks they'll do the job when it comes to juicing.

I also came home with a bit of a surplus on the squash-and-cucumber front.

This one farmer was selling all these different varieties, "buy 3 pounds, get the 4th pound free." Am I really supposed to pass that up? Please. I really only had plans for like, one or two of the little round ones, but since summer squash is one of my favorite veggies in the world, I think I'll come up with some way to use it!

As for what I picked up today (at Whole Foods, since no one was selling cauliflower at the market yesterday)...

What should I find staring me in the face but purple cauliflower! Am I really supposed to pass that up? Please. The power of rice compels me.

You read that right: the power of rice compels me. I had big plans to turn my cauliflower into rice. This does not so much involve alchemy as a certain kitchen appliance that arrived this week.

Indeed, I am the proud new owner of a food processor! I won this on eBay (as is my habit lately) for well below retail, so I am a proud kitchen mama.

She was a little grody when she arrived in her banged-up Gatorade box (?), but it wasn't anything a little soap and chocolateImeanwater couldn't fix. She works like a dream, and it's a good thing because I had big plans for her tonight.

I give you this week's raw assemblage (it can hardly be called a creation): Raw Rainbow Rice.

If you have a food processor and an Asian-flavored dressing you like, you can make this with just about any veggies you prefer, though it is the cauliflower that provides the "rice" effect, making this a very tasty (un)fried rice substitute.

For 2 servings (which for normal people should be about 4), I processed the following in batches:

• 1/2 head each of purple and white cauliflower
• 1 carrot
• 1/2 cucumber
• 1/2 red bell pepper
• 1/2 yellow bell pepper

Toss everything together in a large bowl so that all the colors are evenly distributed. Stir in 1/2 cup of your favorite Asian dressing (I used Gena's "peanut sauce" plus a few hefty spritzes of Bragg's Liquid Aminos for extra kick).

Top with sesame seeds and serve to two enormous, hungry stomachs (even mine was apparently not enormous and hungry enough to finish half this recipe).

From my raw wok to your yours.