Who’d have thought the humble cauliflower would become so en vogue but yup, there it is, right up there with quinoa and chia seeds, only this time it’s cunningly disguised as rice. And I have to say – not actually being a cauliflower kind of person myself – its absolutely delicious. You can steam, stir fry or roast it – the latter being the only method I’ve actually tried. And you can add all sorts to it to zoop it up a bit. This is my take on coconut rice only made with a cauliflower. It’s an amazingly good accompaiment to a fish (or any other kind) of curry.
Ingredients (serves 2)
1/2 tsp Turmeric
1/2 tsp each of mustard seeds & cumin seeds
1 green chilli, finely chopped (seeds removed if you prefer)
1 tsp ginger, finely chopped
1/2 red onion, finely chopped
4 tbsp dessicated coconut, soaked in 8 tbsp cold water
fresh Coriander for serving
Preheat the oven to 190c and place a large oven tray in the oven to heat up.
Pulse the cauliflower florets in a food processor until they resemble fine grains, season and stir through a tablespoon of rapeseed oil.
Dry-fry the seeds over a moderate heat until they are fragrant and set aside.
Add a splash of rapeseed oil to a frying pan and fry the onion, ginger, chilli & turmeric until the vegetables are softening. Add a splash of water to prevent it drying out too much.
Add the soaked coconut AND the soaking liquid and stir well. Remove from the heat and set aside until required.
Spread the cauliflower rice out on the hot oven tray and roast for 15 minutes, stirring regularly to prevent the edges and top drying out. Stir through the coconut mixture and return to the oven for a further 5 minutes.
Serve with a little chopped coriander.