Finals next
week…sounds like a great time to experiment in the kitchen! Cauliflower rice
can be steamed or cooked on the stove…even microwaved! Its shocking how similar
in texture the rice becomes. It makes a fabulous creamy risotto when mixed with
your favorite cheese. I was feeling like I wanted spice and added some roasted,
chopped asparagus at the last minute.
6/8/13
30
minutes start to finish
Serves
2
Ingredients:
·
1 head of cauliflower
·
2 teaspoons tumeric
·
1 1/2 tablespoons cumin
·
pinch of cayenne
·
cumin
·
smoked paprika
·
2 tablespoons lemon juice
·
4 large green olives
·
2 bell peppers
·
2 large cloves of garlic
·
1 inch cube of ginger
·
¼ cup of raisins
·
¼ vegetable or chicken stock
·
½ onion
·
Your favorite chutney or relish (I added corn relish) to
garnish
·
salt
·
olive oil
Preheat the oven to three fifty, set
the peppers on a piece of foil and let roast for around 1 hour. Then put them
into a zip lock bag, seal and set aside so they steam. Cut cauliflower into
small pieces and put in a food processor, process until the size of rice. Mean
while mince the garlic and ginger and slice the onions. Add 1 tablespoon of
olive oil to a medium saucepot on medium heat. Add the garlic, ginger, onions,
spices and a large pinch of salt. Sauté until onions are slightly caramelized; add
cauliflower, stock and raisins. Cook for roughly 15 minutes. Add chopped bell
pepper and Add chopped olives and top with a spoon of your favorite chutney or
relish!