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I love rice. I could live on it forever. For breakfast, for lunch, for dinner. You can have rice with curries, with stir fries, with stews. It's my desert island carb. However, I occasionally do have to pull myself back. It’s not that rice is bad for you, but it’s not really giving much back either besides filling a hole.
Recently I have been substituting in cauliflower rice for my beloved carb staple, in particular with my curries or in my salads. Cauliflower loves a bit of spice to pep it up so it marries beautifully with a hot spicy curry and to be honest you just don’t notice the difference. I know that it sounds like cauliflower rice is a bit of a faddy thing but prepared this way it really doesn’t feel like you are eating a vegetable dish and means you can add naughty little knobs of butter at the end without the slightest bit of guilt. Not that I have any guilt when adding butter to things, but then I think my food guilt switch is permanently switched off.
But to treat cauliflower rice as just a couscous or rice substitute is doing it a disservice. This fragrant cauliflower rice recipe is excellent with grilled chicken or lamb or as a meal on its own.
I have also used coconut oil in this recipe which is such a lovely ingredient. It imbues your kitchen with a wonderful fragrance and of course is a natural flavour enhancer to this dish. It’s not a strong taste but just sits in the background.
Fragrant Cauliflower Rice
1 tbsp coconut oil
1 large onion, sliced
1 large head of cauliflower
1 tsp cardamom pods, de-shelled
¼ tsp cinnamon
2 tbsp flaked almonds, toasted
knob of butter
- Heat the coconut oil in a large frying pan. Add the onion and cook on a very low heat until the onion has caramelised. This might take about 20 mins.
- Meanwhile snap the florets off your head of cauliflower and blitz in a food processor until it is in very fine flakes.
- Once the onion is ready, remove from the pan and set aside. Add the cauliflower rice, the cardamom seeds and the cinnamon to the pan and continue to cook on a very low heat until the cauliflower starts to brown, which should take about half an hour.
- Stir in the almonds, the onion, a knob of butter and serve.