As a passionate rice lover, I have never been totally convinced by the concept of cauliflower rice. I cooked this up in my desperation to avoid carbs before my beach holiday and I am converted. This was delicious! And easy… I don’t know how people generally ‘rice’ their cauliflower, but mine took about 3 seconds in the thermomix. I’m sure there are instructions galore on the internet.
Try it for an easy lunch or snack – you won’t be disappointed. The recipe below makes 2 serves but is very easy to double.
You will need:
250 grams (about half a head) of cauliflower, ‘riced’
a small teacup of peas
1 tablespoon of coconut oil
1 spring onion, finely chopped
1 stalk of curry leaves (if you have them)
1 green chilli (you can halve this for less heat), finely chopped
1 teaspoon of crushed ginger
½ a teaspoon of turmeric
½ a teaspoon of mustard seeds
1/3 of a teaspoon of cumin seeds
1/3 of a teaspoon of salt
lots of fresh lemon juice
‘Rice’ the cauliflower and set aside. To do this I chopped mine into large florets and put them in the thermomix for three 1-2 second turbo bursts. Any more and the cauliflower would have been pulverized, so be careful.
Heat the coconut oil in a large heavy bottomed wok or frying pan, and add the mustard seeds and cumin seeds. Cook till they splatter (be careful they go everywhere) and then put in the curry leaves, ginger, chilli and spring onion. Fry for a minute or so until it smells lovely, then throw in the peas and keep frying.
Add the turmeric and salt to the cauliflower rice, and tip it into the pan. Stir-fry quickly for about 30 seconds to a minute – I wanted the cauliflower to hold its shape and not go mushy. When it is done, taste for salt and squeeze over fresh lemon juice.