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Turmeric Cauliflower "Rice" with peas, cashews, and raisins |
Cauliflower rice is not a dead-ringer, but it's convincing. I think it tastes better than regular old rice which can be pretty bland. And for spicy rices (the best kind) it definitely takes it up a notch. This spicy cauliflower rice is hearty and warm—perfect for the winter and especially pre- or post-holiday food fests.
Also, research shows that Turmeric has anti-inflammatory, anti-cancer properties. The anti-inflammatory benefits make it great for those of us with stomachs still recovering from years of undiagnosed Celiac or other stomach ailments (as does a grain-free diet). But, most importantly, it tastes really good and gives food a wonderful, rich yellow color.
This recipe makes a lot of rice and it stores well for about 5 days— if it lasts that long.
Turmeric Rice
1 head cauliflower, chopped
1 onion, chopped finely
2 Tbs. saffron oil or ghee*
1/2 tsp. sea salt
1/2 tsp. turmeric
1 C. cooked peas**
Optional:
1/4 C. chopped cashews
1/4 C. raisins
1 Tbs. saffron oil or ghee
If adding optional chopped cashews and raisins:
1. In large frying pan pan, toast cashews in oil or ghee until they begin to brown.
2. Add raisins, mixing together while they cook until cashews are fully browned, (generally another 2-3 minutes depending upon your pan).
3. Dump contents of pan into separate bowl, reuse pan for rice below.
For Rice:
1. Use food processor and "S" blade to process cauliflower until texture of rice
NOTE: Cauliflower can also be chopped very finely with a good, large knife. The texture is slightly different, but lack of food processor is not a barrier to entry to cauliflower rice!
2. Heat oil or ghee in large frying pan over medium.
3. Add chopped onions and sauté until soft.
4. Add chopped cauliflower and sauté until cauliflower begins to soften.
5. Add in salt and turmeric and saute until cauliflower is completely soft and close to the texture of cooked rice.
6. Add in cooked peas and toasted cashews and raisins if using.
* Any kind of oil or butter will work, but ghee or saffron oil lend a more authentic and delicate taste. Obviously, use oil for vegan option.
** If you are Paleo, omit peas!
1 onion, chopped finely
2 Tbs. saffron oil or ghee*
1/2 tsp. sea salt
1/2 tsp. turmeric
1 C. cooked peas**
Optional:
1/4 C. chopped cashews
1/4 C. raisins
1 Tbs. saffron oil or ghee
If adding optional chopped cashews and raisins:
1. In large frying pan pan, toast cashews in oil or ghee until they begin to brown.
2. Add raisins, mixing together while they cook until cashews are fully browned, (generally another 2-3 minutes depending upon your pan).
3. Dump contents of pan into separate bowl, reuse pan for rice below.
For Rice:
1. Use food processor and "S" blade to process cauliflower until texture of rice
NOTE: Cauliflower can also be chopped very finely with a good, large knife. The texture is slightly different, but lack of food processor is not a barrier to entry to cauliflower rice!
2. Heat oil or ghee in large frying pan over medium.
3. Add chopped onions and sauté until soft.
4. Add chopped cauliflower and sauté until cauliflower begins to soften.
5. Add in salt and turmeric and saute until cauliflower is completely soft and close to the texture of cooked rice.
6. Add in cooked peas and toasted cashews and raisins if using.
* Any kind of oil or butter will work, but ghee or saffron oil lend a more authentic and delicate taste. Obviously, use oil for vegan option.
** If you are Paleo, omit peas!
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