Curried Cauliflower “fried rice”

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.

Resist over cooking because you really do want a tiny little crunch.

Serves 4 generous portions

Ingredients:

• 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

Directions:

1. In three rounds, place the washed and dried cauliflower into a food processor and pulse roughly until you get a coarse grind, like rice.
2. 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.
3. Add the curry powder and heat until fragrant mixing it into the “fried” cauliflower rice.
4. 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.
5. Add the raisins and green onions and mix well.
6. Garnish with unsweetened grated coconut, serve warm.

The curry flavours really went well with the sweet cauliflower.

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