Sunday, 2 March 2014

Coconut, Lime and Coriander (Cilantro) Cauliflower 'Rice'

What's that? Cauliflower 'Rice'?

Well, faux-rice is probably a better term, also known as cauliflower 'cous cous'. Anyway, I've covered that bit here, and this is a recipe to give you an idea of something to disguise the taste of cauliflower do with it.

This is nice served with grilled fish, chicken (such as my Cajun chicken) or pork, or in a plainer form (e.g. you could leave out the lime and coriander) with curries (e.g. Indian, Thai), or leave out the coconut and serve it with something Mexican. Or swap the coriander for some fried shallots and roasted cumin seeds and a squirt of lemon, and serve with some pan-fried shallots, with a couple of tiny roasted florets or temupura florets, some cauliflower puree and call them 'textures of cauliflower', like in restaurants... (where's my slightly sarcastic font gone?).

Anyway, I digress, here's the recipe...

Coconut, Lime and Coriander (Cilantro) Cauliflower 'Rice'

Makes one portion, 119 calories per serving.

5 to 6 large florets of cauliflower (220g) [84]
1 (level) tbsp coconut cream powder (e.g. Coconut King brand) [31]
Salt to taste (I'd suggest a scant 1/4 tsp/large pinch)
1 tbsp lime juice (try 1/2 first, then add more to taste) [3]
Small handful coriander leaves, chopped (5g) [1]

Simply pulse the cauliflower in a food processor or blender, or grate on the largest setting on a grater. (If you have a Thermomix, you can put it in for 5 seconds on REVERSE speed 5, to get larger grains from the florets, tip it out, and then if you have any large pieces of stalk left, throw them back in on forwards speed.)

Put the cauliflower into a microwaveable dish with the coconut powder and stir well. Cover with cling film, pierce and cook on high for 90 seconds (in a 900w microwave, and leave to stand for a few seconds), stir well and taste to see whether it's cooked to a texture you like. If not, put on for another 30 seconds then try again. If you've doubled up the quantities, it will take slightly longer to cook.

Stir in the salt, half the lime juice, and the majority of the chopped coriander leaves and taste again. Add the rest of the lime juice if you want it more zingy, and serve sprinkled with the remaining coriander. If you like, you could take this as part of a packed lunch and eat cold with salad and maybe some cold sliced Tea-smoked Chicken, or Cajun chicken and mango salsa the next day!

You could add a finely sliced spring onion, and stir in 1/2 a teaspoon of Salted Chillies if you want a bit of a kick to it... this one is for experimenting with!

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