I fell in love with raw cauliflower rice since I made tabbouleh last time. It looks like rice but tastes quite different – crunchy, nutty and delicious. You cannot substitute for rice in every recipe, but it is a perfect base for the main meal such as curry, stir-fry, stew, roasted vegetables on cauliflower rice. Enjoy either raw or cooked depending on your preference. For your sweet tooth, you can add almond milk, maple syrup, vanilla, cinnamon and some roasted stone fruit on top. Yum!
Ingredients
2 cauliflower florets
1 cup of diced pumpkin
1/3 zucchini, diced
1/2 spring onion
1 cup of diced parsnip
1 stalk of celery
1 tbsp balsamic vinegar
1 tsp coconut oil
1 tsp smoked paprika
1 tsp cumin
salt and pepper to taste
a handful of dried cranberries and almonds
Wash and dice all the vegetables. Toss with balsamic vinegar, coconut oil, paprika, cumin, salt and pepper. Place them in a baking dish and put in the preheated oven (200) for 20-30 minutes until cooked. Make cauliflower rice using a box grater and season. You can also use a food processor. Roughly chop the cauliflower and pulse into little pieces until it looks like rice. When veggies are all cooked, take it out of the oven and let it cool slightly. Then combine with cauliflower rice in a large bowl. Transfer to a serving bowl and top with dried cranberries and almonds.
