Cauliflower "rice" - ie, cauliflower that has been blitzed into small pieces which, if you squint in a dim light, look kinda like grains of rice - has been having a long moment. While we're unsure that it's a substitute for all rice, in all circumstances - cauliflower risotto, anyone? cauli sushi? - we reckon it makes a great spiced "rice" alternative to go with curries, probably because cauliflower takes on Indian flavours so well. This is based on a classic Indian recipe for spiced rice with peas - it's golden, festive and can be whipped up in about the time it would take for conventional rice to come to the boil.
Ingredients
½ medium cauliflower
½ brown onion, diced
2 tbs neutrally flavoured oil
Pinch of salt
½ tsp fennel seeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
Slivered or flaked almonds to garnish, optional
Method
First cut your cauliflower into florets. Place them in a food processor and pulse-chop into small, rice-like pieces.
Heat oil in a non-stick frying pan and fry the onions in oil with a pinch of salt until soft, add the spices and continue to cook until aromatic.
Add the processed cauliflower and frozen peas and toss through until well coated and heated through.
Scatter with optional almonds and serve with any curry.