Ingredients (serves 3-4)
2 tbsp coconut oil
1 tsp brown mustard seeds
2 cardamom pods
1 Bay leaf
2 green chilli, sliced
2 cinnamon sticks
1 tbsp curry powder
1 tsp turmeric powder
125ml hot water
1/2 tsp sea salt
2 green (spring) onions, chopped
½ cup cashews
1. Break up the cauliflower and pulse in food processor. Be careful not to over process. Stop once cauliflower looks like rice.
2. Heat the oil in a fry pan, add the bay leaf, cardamom pods, mustard seeds, green chilli and cinnamon sticks and stir fry for 30 seconds. Then add the cauliflower and toss well for 1 minute to ensure it is coated in the oil and spices
3. Add the curry powder, turmeric, water, sea salt and cashews and cook for three minutes stirring occasionally until the water has evaporated
4. Add spring onions and chopped coriander before serving.
Once you get the hang of it, cauliflower rice can be flavoured any way you want. It's a great idea for adding bulk and nutritional value to a meal without the kilojoules. Any uncooked cauliflower rice can be bagged and frozen for a quick addition to a meal or salad.