Cauliflower when cooked as a vegetable on its own can taste rather bland, however, this version of my cauliflower rice, with the addition of the mint, ginger and walnuts was a very enjoyable side dish to accompany a simple chicken curry made in my new pressure cooker pot. It could also stand proudly on its own served cold with a salad. We didn't miss not eating rice with the curry at all. I have tried cooking and eating cauliflower rice a few times when I am concentrating on reducing carbohydrates following a holiday or a delicious dinner party and each time I have felt underwhelmed by the flavour whilst also analysing that it is a healthy option.
So forgive me my friends for adding yet another cauliflower rice recipe to the blog continuum when there are so many versions already out there, but I need this for future reference when we may be travelling and I am cooking away from home. No doubt though when I cook it next time a couple of extra ingredients will explore their way into this very versatile and healthy vegetable option, to replace what not might be available at the time. Variety is the spice of life.
It is hard to believe it is Friday already, but it has been a busy and rewarding week. Mr. HRK and I have tackled some gardening projects together necessitating some pleasurable decision making "meetings" over coffee on our patio. I have fitted in a little knitting whilst still trying to improve my skills, and thankfully I can see some progress there, and there have been all of the other enjoyable things that we do to keep our home a happy place. We have also watched a couple of really good movies which is relaxing but also thought provoking.
My project today is to try and finish a small fleecy cap I am making for little Hugo, our adorable little 7 month old Grandson. He and his parents are travelling to Denmark and France in March, for work and to meet his French maternal family for the first time, and I want to ensure that he has all of the warm clothes he needs for the trip. I am sure his doting Mum is also thinking about his wardrobe as she dresses him beautifully and sends us lots of photos of him in his little outfits however I help wherever I can.
I would love to hear from anyone who may be reading my blog if you have a favourite cauliflower rice recipe to share, or if you are thinking of cooking it for the first time.
If you have space in your garden to grow them, having ready access to mint, chillis, fresh ginger, chives and green onions means you have a ready supply of many essential ingredients to make your cooking interesting. Chives, green onions, chillis and mint can also be grown very successfully in pots on a sunny balcony. However, in summer I grow my mint in the bush house.
Happy cooking and gardening!
Mint, Ginger and Walnut Cauliflower "Rice"Ingredients:
2 tablespoons roughly chopped walnuts (or substitute with other nuts)
1-2 tablespoons chopped fresh mint
1 red chilli, seeded and thinly sliced (optional depending on who you are cooking for)
2 cm piece fresh ginger, peeled
2 garlic cloves
1 tablespoon coconut oil
2 tablespoons desiccated coconut
5 green onions ( amount depends on the size of your cauliflower)
2 tablespoons chopped fresh chives (preferably garlic if you have them)
Salt for seasoning
1 tablespoon coconut oil or extra virgin olive oil
- Process cauliflower florets finely in your food processor
- Heat the oil in a large frying pan over a moderate heat and add the chilli, finely chopped ginger, and finely chopped garlic and the whites of the green onions. Cook until all of these are softened and their fragrance becomes obvious to you.
- Add the cauliflower and the desiccated coconut. Cook on a low heat stirring occasionally for about 20 minutes until the cauliflower starts to turn golden and tenderise.
- When you are happy with the look of your cauliflower, add the mint, walnuts, green onion and chives.
- Serve in a colourful bowl and garnish with a flourish of extra green onions and mint and a dash of ground pepper.
Warm wishes, Pauline