Cauliflower rice Middle Eastern Style
Cauliflower is one of those things. It’s a love/hate relationship. I must admit that last month an organic cauliflower spent so much time sitting at the back of my fridge that it had turned brown and rubbery by the time I pulled it out… Not exactly appetising so it had to go in the bin. I HATE wasting food so I vowed to never let a cauliflower whither and die in my fridge ever again.
Thursday is farmer’s market day where I live so off I went for my weekly shop. There is an amazing organic fruit and veg stall I love and low and behold they had the most beautiful, white, crunchy cauliflowers on offer.
This was clearly a sign so I got one and went home ready to turn it into something delicious! Cauliflower rice is something I had wanted to try for ages (what a fabulously clever idea!) so this is what I decided to make that very night.
It turned out to be an amazingly delicious dinner bursting with vegetables, fibre and nutrients! The texture of the shredded cauliflower reminds me of quinoa or couscous rather than rice but that doesn’t make it any less tasty.
The husband and even my 10 month old baby boy both LOVED it. Result! Even better, this dish can be made using one pan only and is ready to eat in minutes. Literally. Quick and healthy dinner? Yes please… Light, low carb nutrient boost: check, check and check!
Here’s a little information about the nutritional superstars used in this recipe:
This beautiful brassica contains sulphur compounds such as indole-3-carbinol, which can help protect us from cancer. Just make sure you cook it at low temperatures either steaming it or frying it in a little coconut oil so the lovely nutrients don’t end up down the drain or destroyed by heat.
Coriander is THE detox superstar herb. Our clever bodies tend to store nasties like mercury and other heavy metals in our fat cells to protect us. Coriander binds to those evil molecules and helps us to get rid of them safely.
And again I harp on about the importance of regular bowel movements and good kidney function… Drink lots of water (a minimum of two litres a day, more if you exercise) and eat your fibre, people!
When I say fibre I don’t mean a well-known breakfast cereal magnate. I am talking about vegetables, fruit, pulses and whole grains.
To help you up the fibre in your diet here’s the recipe for you to try. Quick, easy, nutritious and delicious!
- 1 cauliflower (super-fresh!)
- 1 bunch of coriander
- 1 handful of pomegranate seeds
- 1 TBS coconut oil
- 1 TS ground cumin
- 1 TS coriander seeds
- 1 pinch of cinnamon
- 1 small red onion
- 1 clove of garlic
- 200g chickpeas, cooked and drained
- sea salt to taste
- 2 TBS pomegranate molasses or lemon juice
- 2-3 TBS tahini (original tahini from an ethnic supermarket works best as it’s runny and a little salty)
- 100g feta (optional)
- Deseed the pomegranate, finely chop the coriander, onions and the garlic
- Grate the cauliflower in a food processor or with a cheese grater until you get a rice like consistency
- Lightly roast the cumin, coriander seeds and cinnamon in a pan until fragrant
- Add the coconut oil and turn up the heat
- Add the onions and the garlic to the pan and cook until tender
- Chuck in the chickpeas and stir
- Stir in the cauliflower rice, add 2-3 spoons of water as well as the sea salt and cover with a lid
- Let this mixture cook for 5-10 minutes until tender
- Add the tahini and pomegranate molasses and stir
- Decorate with chopped coriander, pomegranate seeds and feta (if using) and serve!