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Cauliflower ‘Rice’

Chrisby Chris, 1 yr, 9 m ago in Recipes
Comments | Tags: cauliflower, recipe, cooking tips, greens, Share a recipe

There was a cauliflower in last week’s box, and it is certainly a vegetable that provokes a mixture of reactions. I have had to “work” at liking cauliflower myself and have already shared my recipe for Roast Cauliflower.

Out on my delivery round yesterday I got chatting to a customer who had a very interesting suggestion. She is on a Paleo diet and therefore avoids carbohydrates to a large extent. She said that she serves cauliflower as “rice” by grating the florets and frying them. This sounded like such a good idea I had to try it and so I served up “Cauliflower Rice” to my family last night alongside a spicy, coconutty red lentil dahl – good responses I am happy to say! It served three of us

Ingredients

  • 1 medium-sized cauliflower
  • 1 small onion
  • Bunch of fresh parsley, finely chopped
  • 1 tsp Yellow mustard seed
  • 1 tsp whole cumin seed
  • 1 tbsp oil
  • few drops of lemon juice
  • salt and ground black pepper

Instructions

Method:

  1. Grate the cauliflowerPrepare the cauliflower first by trimming off the leaves, washing then breaking into florets. Take each floret and grate on the coarse side of your grater. (I had best results by grating the stem first, working outwards through the floret so that the final crumbly florets don’t get too mangled. I don’t think you could use a food processor for this as I think it would mash the cauliflower too finely. A whole cauliflower looks a lot when it’s grated but actually it cooks down quite a bit and is quite light in texture so don’t be afraid to do the whole thing.)
  2. Finely chop the onion
  3. Heat your wok or large frying pan and add the mustard and cumin seeds to toast dry for a few moments.Toast the seeds in a dry wok
  4. Add the oil and as the seeds start popping add the onion and stir-fry for a few minutes.Add the onion
  5. Add the grated cauliflower and stir-fry for about ten minutes until the cauliflower “grains” are cooked but still have a little bite.I found Alina Ibragimova playing Bach's Partitas was a wonderful inspiration during the cooking process
  6. Add the fresh parsley and stir into the cauliflower.
  7. Season with salt and ground black pepper to taste adding a squeeze of lemon juice.Stir fry the parsley in with the cauliflower

Serve up with a saucy dish like this…Serve with something saucy!
 

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