Back in 2020, while working for an event, I discovered a game-changing ingredient called "cauli-rice," which has had a profound impact on my life ever since. Whenever I crave low-carb and healthier meals, I turn to cauli-rice as a versatile option. Over time, I have refined the recipe to what it is today.
One of the great things about cauli-rice is that you can utilize the entire cauliflower, including the stem and leaves, minimizing food wastage. Simply blend them together with the florets, and you're good to go. Previously, I used to stir-fry cauli-rice with sundried tomatoes, spinach, and garlic. However, I wanted it to be a perfect accompaniment to any "over-rice" dish, so I decided to replace those ingredients with a wonderful Middle Eastern inspired spice blend.
To be honest, it works like a charm. I will be sharing two exciting dishes featuring cauli-rice with you soon, so stay tuned. But for now, let's get started with this incredible recipe.
Ingredients:
(Serve 8)
Cauliflower, 750g
High Quality Olive Oil, 1/4 Cup
Pink Himalayan Salt, Pinch
Smoked Paprika, 1 TSP
Ground Cumin, 1 TSP
Black Pepper, 1/2 TSP
Ground Coriander, 1/2 TSP
Garlic Powder, Pinch
Onion Powder, Pinch
Nutmeg Freshly Grated, Pinch
Ground Cinnamon, Pinch
Ground Cloves, Pinch
Ground Green Cardamom, Pinch
Equipment:
Cast Iron Skillet / Pan
Food Processor
Directions:
Slice the florets from the stems.
Coarsely chop the florets, stem and any leaves attached.
Transfer everything to a food processor.
*You may have to do it in batches depending on the size of your food processor.*
Pulse it a few times until it resembles cooked rice consistency.
*Do not over blitz as it will form a paste.*
In a skillet over medium heat, drizzle in olive oil.
As soon as the oil is heated up, add in the blended cauliflower.
Saute until the cauliflower is well coated with the oil.
Add the salt and the rest of the spices.
Saute until well combined and aromatic.
Taste and adjust for seasonings with salt.
Remove from heat and transfer onto serving platter.
Serve immediately.
What do you think about this spice blend?