Discovering Cauliflower Rice

Another one of those ‘hmmm, not sure’ moments.  Really?  Does that even work?

We don’t eat enough cauliflower.  It’s one of those ‘old school’ vegetables that seem to have fallen out of food fashion here in the UK.

This adventure followed Mrs FoodFitForFelix’s trip to a Paleo workshop at Whole Foods and a recommendation by some good friends.  It’s a good idea to reduce our weekly grain intake and add more variation wherever we can.

Take a cauliflower (or Romanesco Broccoli as that’s what we had to hand), remove the stalk and blitz it in a food processor until it resembles rice.  Fry it for about 5 minutes on a low heat in a splash of oil.  Season.  Done.  Easy.

Romanesco Cauliflower - natural approximation of a fractal

Before

Raw Cauliflower rice

After

We chose to use a tablespoon of coconut oil due to it’s health benefits and serve it alongside Vietnamese chicken and sweet potato curry.

Vietnamese Curry with Cauliflower Rice

Verdict: Amazing. Love it!  This is going to make a regular appearance in our household.  I love discovering new things like this and it’s made all the better by the fact that it’s so good for you. Delicious.  What a great way to eat more (cheap) vegetables AND reduce carbohydrate intake.

The next step is to start experimenting with different seasonings and replicating recipes that include sweated onion and garlic etc.  The coconut oil produced a beautiful subtle flavour and I’d be interested to see how it turns out with rapeseed or olive oil.  I can imagine eating bowls of it as a ‘salad’ with sultanas, nuts, pomegranate seeds and herbs, like you might lift couscous or rice dishes. Lime and coriander? So many possibilities.

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