Really? Did I just say cauliflower rice? Yes. As I rediscovered, another great way to eat this humble garden vege.
Maybe I’ve become a grown up. Maybe something was switched on in my DNA saying “don’t fight it, cauli is your friend”. Cauliflower has become one of my favourite cooked vegetables in recent months and not just served swimming in cheese sauce. Gone are the days where I would push my mushy cauli dregs around my plate, only to lay them to rest, meticulously hidden under anything large enough to disguise them.
My interest in vegetables, their versatility and flavour, has broadened in recent years.
Cooked and pureed, cauliflower is a good thickener for winter stews and casseroles. Add a few spices and it becomes a delicious potato-alternative mash, or perhaps a sneaky layer in a Vege Stack, or folded through a creamy Cauliflower Risotto.
Then, cauli prepared and cooked slightly differently can make for even more versatility. If you can envisage a rice or cous cous dish, you can envisage cauliflower rice.
Preparing your cauliflower is ridiculously simple. Simply take a medium-sized cauliflower and cut into quarters. Chop the head into small florets then slice the stalk into chunks. Pulse in food processor in batches and it will reduce down to the size and texture of rice or dry cous cous.
If using straight away cover with cling-film and microwave for approx 8-10 minutes in a heat-proof bowl (no water required). Stir half way through the cooking process. Once cooked, add a large dob of butter, then allow to melt before folding through a handful of freshly chopped coriander. Or, rather than microwaving, spread a thin layer onto a lined baking tray, sprinkle with salt and dry roast for 8-10 minutes instead. The cauliflower will be cooked but still retain its crunch.
If you have an excess harvest growing in your back garden don’t let it go to waste. If preserving for a rainy day, blanch the ‘rice’, drain well then freeze in small portion bags until ready for use.
Making cauliflower rice is such a simple and refreshing change from regular rice. One medium sized cauli is enough for 4-6 generous servings. If you wish you can jazz it up a little by adding spice (eg: toasted cumin seeds) or season with freshly ground black pepper and a sprinkle of whatever takes your fancy, to give it an interesting splash of colour. The cauliflower will be the hero of the day, regardless.
- medium cauliflower
- handful of fresh coriander
- a dob of butter
- sorted.
My only bug-bear with cauliflower rice is that, unlike mashed potato or plain rice, it doesn’t hold it’s heat for long as the texture is not dense. You may want to transfer it into a oven-proof dish and pop it in the oven on low heat until ready to serve. Otherwise, it’s a great excuse to eat your vegetables first!
But once cooked, the world is your oyster. What will left-overs be for tomorrow night? Fried cauliflower rice perhaps, or a cous cous inspired dish with a range of delicious ingredients to boost the flavour (pine-nuts, zucchini, jalapeno, red onion, red pepper and a dash of your favourite stock or sauce).
Yum. I’ll be making this again. I’ve just been given a great tip to create a cauliflower pizza base which I’ll share with you another time — ahhh, the options are endless.
