We’ve been off on a little vaycay to the U.S. capital city, Washington, DC and I’ll post the photos and stories soon — but I also have a little surprise!
My friend Lorraine from Not Quite Nigella posted a wonderful alternative to fried rice and for obvious reasons I was ALL OVER IT. Of course, this blog wouldn’t be the same if I didn’t change it up a bit — not that Lorraine’s version her Cauliflower Fried Rice wasn’t perfect, I just didn’t have all of her ingredients handy and I wanted it now! So I made it Curried Cauliflower “Fried” rice and boy did it hit the spot; it was even delicious the next day when I took it to work with some grilled shrimp on top. Very tasty indeed.
Curried Cauliflower “Fried” Rice
Serves 4 generous portions
- 1 medium head cauliflower
- 1/4 cup sultana raisins
- 2 green onions finely chopped
- 4 tbsp low fat coconut milk
- 1 tsp curry powder
- 2 tbsp unsweetened grated coconut
- 1 tsp lime juice
- 1 tsp honey
- a few sprays of non-stick EVOO
- In three rounds, place the washed and dried cauliflower into a food processor and pulse roughly until you get a coarse grind, like rice.
- Heat a cast iron skillet add the EVOO and the ground cauliflower and “fry” until lightly browned. You are trying to achieve a nice golden crust on it, scraping is essential. Try not to add liquid as that will boil the cauliflower and you don’t want it too soft — you still want a touch of a bite to it. If your pan isn’t large enough, you may need to “fry” in batches so the excess doesn’t ‘steam’ the caulflower.
- Add the curry powder and heat until fragrant mixing it into the “fried” cauliflower rice.
- Remove from heat and add the coconut milk, lime juice and honey (it’s easier if you mix the three in a small container and add at once). Give it a good stir into the cauliflower.
- Add the raisins and green onions and mix well.
- Garnish with unsweetened grated coconut, serve warm.