Who would have thought that substituting cauliflower for rice would work so well? It's an absolute revelation and if you haven't tried it yet, I urge you to do so.
This cruciferous versatile veggie provides a wide range of nutritional nourishment. High in vitamin C, antioxidants, phytonutrients and fibre, it's a perfect choice for digestive support.. Its anti inflammatory goodness can play a role in inflammation related health problems.
When used as rice it is delightfully grain like, perfect for adding extra veggies to your plate and especially good when avoiding grains or adapting to a low carb life style.
This simple recipe works perfectly as a substitution for all rice and couscous dishes.
Cut your cauliflower into small florets and discard the stem and leaves.
Rinse your florets.
Add the florets to a food processor with the turmeric, salt and pepper.
Blitz the cauliflower until it is grain like. This will not take long.
Heat a frying pan with oil on medium heat.
Add the cashews and stir fry for a minute.
Add the cauliflower and sauté for 7 minutes until it is soft but not mushy.
Transfer to a serving bowl and garnish with coriander.