I'll admit it. I'm on a bit of a cauliflower rice kick. I tend to do this - obsess over one ingredient or dish for a couple of weeks - before I move onto the next thing. It drives my partner (lovingly) spare sometimes.
I've got at least one more recipe to share using cauliflower rice before I'm willing to drop it. It's just so darn versatile. This recipe is 100% vegetable goodness, with no extras needed to make it feel like a "proper" meal.
Garlic, ginger and a little chill make sure this dish is lacking for nothing in the flavour department. Serve with a generous squeeze of lemon - it's essential - and topped with some toasted nuts or seeds. More chill too if you're game.
We enjoyed the spiced cauliflower rice as is but it would be an excellent base for fish or chicken too.
1 small head (or 1/2 large) cauliflower - blitzed in food processor until a rice like texture
1 1/2 onions - thinly sliced
3 cloves garlic - finely diced
1 small red chill -deseeded and finely diced
1 tablespoon ginger - finely diced
1 large bunch of chard, kale or spinach - if using kale or chard separate leaves from stems and chop roughly.
1 1/2 tsp cumin
1 tsp turmeric
1 tsp curry powder
1/4 cup of sultanas or golden raisins
Coconut oil for cooking
2 lemons - juice of one for cooking and another for serving
salt and pepper
Heat a large spoonful of oil in a frypan over a medium heat. Add the chill and ginger. Cook for a minute.
Add the sliced onions and garlic. Cook until onions are soft and golden. This may take 5-10 minutes.
Add greens and sauté until wilted. Salt the greens.
Push the greens to one side of the pan and add a large spoonful of coconut oil to the centre of the pan.
Add the cauliflower "rice". Sir through the coconut oil and combine with greens.
Add the spices and sultanas. Sauté for five minutes.
Season generously with salt and pepper.
Squeeze the juice of one lemon over the top and stir through.
Top with toasted nuts and sesame seeds. Serve with lemon wedges.