This is a deliciously light cauliflower dish that it is both easy and quick to make.
Cauliflower is one of my favourite vegetables and I love cauliflower rice IF it is rammed with goodies rather than being insipid which cauliflower rice can be (ie: cauliflower and little else!). The idea here is that every bite gives exciting flavours and textures.
I lightly sauté the cauliflower which not only cooks it slightly without it going mushy, it enhances the flavour where some of the cauliflower takes on a lovely toasty tinge. You can, however, steam it until it is cooked to your liking.
This is a great salad dish by itself, and it at its best when served at room temperature. However, it is also ideal as a bed on which roasted chicken thighs*, pan-fried halloumi, kebabs or cooked salmon fillets can sit. I also love to serve it alongside a tagine.
*for delicious chicken thighs, mix 2-3 teaspoons harissa powder with the juice and finely grated zest of a lime and 1 tablespoon honey. Spoon over 4 boned chicken thighs (skin on or off) and roast at 190°C for about 25-30 minutes.
You can vary the ingredients depending on what you have. I sometimes add any of the following: chopped up dried apricots, chickpeas, diced cucumbers, diced peppers, toasted almonds.
Recipe: Moroccan-style cauliflower rice – serves 3-4
- 1 medium cauliflower
- 3 tablespoons olive oil, plus a little extra if preferred
- 1 teaspoon salt
- 2 teaspoons harissa powder
- 1 teaspoon cumin powder
- 1 medium red onion, peeled and diced finely
- 2-3 tablespoons pomegranate seeds
- 2-3 tablespoons walnuts, roughly crushed
- about 2 tablespoons pine nuts, ideally toasted first
- 2-3 tablespoons dried cranberries
- 3-4 dried dates, stone removed and sliced thinly
- 2 fat cloves garlic, peeled and crushed
- 1-2 tablespoons chopped coriander
- 1-2 tablespoons chopped parsley
- juice and finely grated zest of 1 lime
(1) Remove the leaves from the cauliflower (they are lovely coated lightly in olive oil and roasted until crisp!) and chop into florets. Grate to give tiny pieces or pop the florets in a food processor and pulse gently to break them up into tiny pieces.
(2) Add the oil to a large pan and heat gently. Add the cauliflower, harissa, cumin and salt and gently sauté for about 10-15 minutes or until the some of the cauliflower just takes on a light golden tinge. Remove from heat and empty this flavoured cauliflower rice into a large bowl or serving dish.
(3) Add the remaining ingredients and stir well. Taste and add a little more salt or lime juice if you think it needs it. You can also add a little extra olive oil if you fancy a glistening finish.
