A few years ago when people discovered that they could do so much more with cauliflower other than bake or roast it, it was like a whole new genre of cooking opened up to discover. Cauliflower was pulsed and crumbed to mimic raw rice and form a pure veggie pizza base amongst other things. It has always been one of my favourite vegetables and a cauliflower curry was my childhood staple. I use it every chance I get right from curries to deep fried snacks to soups. When the whole cauliflower “rice” craze started, I thought it would be wonderful to make a modern day rice-less biryani with it. Spices render beautifully with the humble cauliflower and this almost salad like stir-fry dish is brilliant hot or cold (something that instantly makes it a favourite in my book). It also fares well as the season changes because the supporting cast of changing vegetables keep it interesting and fresh. On really cold days, I like to grate some fresh turmeric and stir it through the warm bowl of spicy crumbed cauliflower for an immunity boost.
An almost raw warming salad made with cauliflower rice, seasonal veggies and an abundance of spices. Great hot or cold and perfect for work lunch boxes or lazy brunches.
- 1 medium sized whole cauliflower (approx. 1kg), trimmed, florets cut and processed to coarse crumbs in food processor
- 2 tablespoons ghee (sub coconut oil or nut oil for vegan)
- ½ cup raisins
- ½ cup raw cashew nuts
- 1 inch piece cinnamon
- 1 bay leaf
- 1 garlic clove, minced
- 1 small carrot, finely diced
- 1 small red onion, halved and thinly sliced
- 100g green beans, trimmed and sliced
- 1 cup frozen green peas
- 1 tablespoon garam masala
- 2 tablespoons ground cumin
- ½ teaspoon ground cardamom
- juice of 1 lemon
- sliced red chilli, to serve
- handful of chopped coriander and mint leaves, to serve
- lemon wedges, to serve
- Heat ghee in a large sauté pan on medium. Add raisins, cashew nuts, cinnamon, bay leaf and garlic. Sauté for a minute, tossing constantly until cashew nuts start turning golden. Add the vegetables and spices.
- Sauté for a two minutes. Reduce heat to low. Add the lemon juice and mix well. Cook for a few minutes until vegetables are just tender.
- Add the crumbed cauliflower and mix well. Continue cooking on low heat for 5-8 minutes until heated through.
- Serve with sliced chilli and chopped herbs.