One of the casualties of the current epidemic has been cauliflower. The white cruciferous vegetable which was able to transform itself into just about anything from pizza to gnocchi to a smoothie has been dropped in favour of the carbs it was trying to replicate.
I’m all for enjoying the carbs, and judging by the lack of yeast, flour and pasta in grocery stores, so is everyone else. I’m also about not wasting and so when I discovered a lone cauliflower from pre-lock down (to be honest, pre social distancing) days sitting in the back of the fridge, I took it out along with some odds and ends and turned it into this yellow cauliflower rice dish.
It’s something I’ve made many times before, changing the spice blend to change the flavour. It’s actually very tasty and makes a great side dish. So, if you find yourself with a cauliflower in the fridge or pass one by during one of your essential grocery runs and aren’t sure what to do with it, might I suggest turning it into this fragrant dish?
And if you’re one of the apparent thousands currently sitting on a bunch of overripe bananas and have a sudden desire to make banana bread instead, redirect your attention to this one bowl peanut butter banana bread, I made back in the day when cauliflower was still popular.
Recipe Notes
Before we get into the recipe, I want to share a few instruction notes, plus possible substitutions if you don’t have all the ingredients.
1. I boil the riced cauliflower before sautéing it in olive oil. Its an extra step but it removes that bitter rawness of the cauliflower and makes it softer and fluffier. I highly recommend doing it, but I’ve also just fried it raw in olive oil here.
2. For the herbs I used parsley, which was all I had, other options are mint or coriander (if it doesn’t taste like soap to you) you can also combine them.
3. Pomegranates is the tricky substitution as it’s hard to replicate their sweet tart flavour. Cranberries may be a potential option or if you have some nuts, toasted almonds or cashews would be a nice addition.
4. You can play around with the spice mixture, if you don’t have one leave it out. Turmeric is a good addition or go simple with salt and pepper.
5. Lastly, if you like the idea of this recipe but not cauliflower and would prefer a grain, I suggest couscous as the best alternative. Yes, even though I’ve chosen to call it cauliflower rice.
Yellow Cauliflower Rice with Pomegranates
Ingredients
- 1 Cauliflower cut into florets are washed well
- 2 tbsp olive oil
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp coriander
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/2 tsp Garlic Powder
- 1/2 C fresh parsely or fresh mint/coriander
- 1 pomegranate arils only
Instructions
- Add your cut up cauliflower florets to a food processor and pulse until it resembles a couscous / rice like texture.
- Add the riced cauliflower to a pot of boiling water (the water should just cover the cauliflower) and cover with a lid. Boil for 5 minutes. Remove from heat and drain the water (use a fine mesh sieve to drain properly)
- Combine the spices together in a small bowl and set aside.
- Add olive oil to a large frying pan and turn the stove to a medium heat. Add in the riced cauliflower and cook for another 5 minutes, stirring often.
- While the pan is still on a medium flame, add in the spice mixture and mix well. Cook for another 2 minutes
- Remove and add to a serving plate.
- Add in fresh herbs and pomegranates
- You can serve this hot or cold.
