Cauliflower grated into rice-like grains is an ideal way to enjoy Indian flavours without the carbs and calories that rice has. When I first made cauliflower rice, I came to realise how filling and satisfying it can be it can be if flavoured well. Best of all, it takes only a few minutes to cook. Ensure you stir it frequently while cooking to keep it nice and fluffy, otherwise, it can form into thick lumps. If you’d like a bit of heat in this dish, add a couple of chopped chillies after the cumin seeds have darkened. Fry them for a few seconds and then add the sweet pepper.
1/2 head of cauliflower, coarsely grated or processed into ’rice’ in a processor
1 teaspoon cumin seeds
1 red pepper, cored deseeded and finely chopped
a small handful of mint, leaves picked (woody stalks discarded and finely chopped
Squeeze of fresh lemon juice
Tip the cauliflower ’rice’ into a bowl, season with salt and set aside for 10 minutes. Squeeze the cauliflower in a sieve to get rid of as much juice as possible.
Heat 1 tablespoon of sunflower oil in a pan a saucepan and add the cauliflower ’rice’. Stir constantly over high heat for 5 minutes or until it begins to slightly darken in colour. Remove from the heat, tip into a bowl and set aside.
Warm another tablespoon of sunflower oil in the same pan, add the cumin seeds and cook over high heat until they darken, then add red pepper and stir-fry for 5-6 minutes until soft.
Mix in the cauliflower ’rice’ and mint. Adjust the seasoning to taste and drizzle with the lemon.
Feel free to serve salad with some natural vegan yoghurt.