I made this yesterday as part of my launch into 21 days sugar-free (more on that later). It is a really simple recipe and it tastes FANTASTIC! It’s slightly sweet (no added sugar I promise) and re-heats really well (I was struggling to not eat it all at once though). I have so far managed to get 3 side-servings out of the following – but I’d say it serves 2 nicely. Adjust quantities accordingly for whatever you need
Place florets into a large pot, add boiling water until almost covering the cauliflower, 2 tsp salt and cook over medium-high heat until the cauliflower is just cooked (al dente). You don’t need to cook it too much (5-8 mins) as the next step will tenderise it immensely. Poke the stem with a fork… if it goes in fairly easily, it’s ‘done’. You’re better off having it under cooked than over, because it will just go mushy once we get to the processing stage. Drain the cauliflower.
I have a really small food processor so I had to do this in batches – I put the drained cauliflower back into the empty pot, added the coconut oil, mixed it around so it evenly coated the cauliflower, then sprinkled the curry powder on top of the florets. I placed the florets (half at a time for me but if processor big enough, do all at once) into the food processor (with an s-type blade) and blended until the mix resembled fine grains. You could also just put the florets, coconut oil and curry powder into the food processor without mixing it in the pot first.
You don’t want a puree, so I find pulsing the mix works best along with checking on the consistency fairly frequently. It should look fluffy – like couscous. This type of recipe is often referred to as cauliflower rice, but to be honest, I haven’t made it yet and had it look like or have a similar texture to, rice. In my opinion, it comes close to couscous, but call it whatever you like. 🙂
Serve with Zucchini “Sadly I Don’t Own A Tagine” Tagine
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