This is a wonderful side dish to any curry, roast meat or barbecue. The warming flavours (and colour) of turmeric, cardamom, cumin and cinnamon shine through. It can be served warm or cold and can be transported in a large lidded container as part of a picnic lunch. Or if you fancy a vegan meal just eat it unaccompanied - the pine nuts give plenty of protein as well as texture.
Spiced Pilaf Cauliflower Rice with Mushrooms and Pine Nuts
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Vegan
Ingredients:
1 medium head of cauliflower, processed in a food processor to resemble 'rice'
1/2 onion, peeled and finely diced
1 clove garlic, minced
100g baby button mushrooms, sliced
50g (1/4 cup) toasted, unsalted pine nuts
bunch of coriander, chopped
5 cardamom pods
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric
1/2 tsp cinnamon
1 tbsp coconut oil
salt and pepper to taste
optional: 1/4 cup raisins or goji berries to stir through before serving
Instructions:
1. In a pestle and mortar grind cardamom pods, cumin seeds and coriander seeds until a fine powder. Remove the husks.
2. In a dry frying pan, fry the ground spices over a medium heat for about a minute until the aromas are released. Remove from the pan and set aside.
3. In a large skillet, heat coconut oil over medium heat.
4. Add onion and garlic and fry, stirring constantly for about 2 minutes, until soft and lightly browned.
5. Add back the ground spices together with turmeric and cinnamon and stir, making sure the spices and onion are evenly combined.
6. Add the mushrooms and continue to sautee for 1-2 minutes.
7. Add the cauliflower 'rice' and continue to sautee for another few minutes until the 'rice' has cooked and taken on the colours and flavours of the other ingredients.
8. Season with salt and pepper to taste.
9. Add coriander and pine nuts, stir through to combine, remove from heat and serve.
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| Spiced Pilaf Cauliflower Rice with Mushrooms and Pine Nuts |
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Vegan
 |
| Spiced Pilaf Cauliflower Rice with Mushrooms and Pine Nuts |
1 medium head of cauliflower, processed in a food processor to resemble 'rice'
1/2 onion, peeled and finely diced
1 clove garlic, minced
100g baby button mushrooms, sliced
50g (1/4 cup) toasted, unsalted pine nuts
bunch of coriander, chopped
5 cardamom pods
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric
1/2 tsp cinnamon
1 tbsp coconut oil
salt and pepper to taste
optional: 1/4 cup raisins or goji berries to stir through before serving
1. In a pestle and mortar grind cardamom pods, cumin seeds and coriander seeds until a fine powder. Remove the husks.
2. In a dry frying pan, fry the ground spices over a medium heat for about a minute until the aromas are released. Remove from the pan and set aside.
3. In a large skillet, heat coconut oil over medium heat.
4. Add onion and garlic and fry, stirring constantly for about 2 minutes, until soft and lightly browned.
5. Add back the ground spices together with turmeric and cinnamon and stir, making sure the spices and onion are evenly combined.
6. Add the mushrooms and continue to sautee for 1-2 minutes.
7. Add the cauliflower 'rice' and continue to sautee for another few minutes until the 'rice' has cooked and taken on the colours and flavours of the other ingredients.
8. Season with salt and pepper to taste.
9. Add coriander and pine nuts, stir through to combine, remove from heat and serve.
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