Yes, cauliflower 'rice'. It is actually quite a simple idea where the cauliflower is grated so that it resembles grains of rice, then cooked briefly in boiling water.
I would love to take credit for this but it is actually adapted from a recipe by
Rose Elliot, the Queen of vegetarian cuisine in the U.K. Cauliflower has a low carbohydrate content and because of this it is often used as a substitute for potatoes in a
Low carbohydrate diet. Apparently there are only 20 calories in a 3.5 ounce serving and no fat, so cauliflower can be enjoyed in abundance (but to be honest how many of us would eat it in large quantities?!).
Cauliflower has many health benefits. It is a good source of vitamin C, an important antioxidant vitamin, one that helps strengthen the immune system, promote wound healing, and prevent skin-aging. It’s also a good source of the B vitamins and folate. It also has small quantities of potassium and magnesium, minerals which help maintain normal blood pressure. Cauliflower belongs to the
cruciferous family, so it has the same anti-cancer fighting properties of broccoli, kale, and cabbage.
Although the cauliflower was not grown by me, the spring onions and sprouting broccoli were home grown. I am sorry to say that this is the last of my c
alabrese for the year. However, its not all bad I am due to get some
white nine star perennial broccoli and hopefully a second burst of PSB, as it was extremely early this year.
The cauliflower 'rice' actually reminds me other another dish: cauliflower couscous, an idea popularised by
El Bulli Restaurant.

Anyway, this is another dish that is so easy to quick to put together after a long working day, especially if you use a ready made
Thai green curry paste (make sure its suitable for vegetarians and vegans).
I am submitting this recipe into this weeks WHB#211. This weeks host is Lynne from
Cafe Lynnylu. The weekly food blog event showcases information and recipes about herbs, vegetables, fruits and other plant ingredients. WHB was initiated 4 years ago by
Kalyn's Kitchen, it is now organized by Haalo of
Cook (Almost) Anything At Least Once.
If you are interested in participating and I would encourage you to do so, please note that WHB accepts two types of entries. Recipe posts must showcase either a herb or plant ingredient as one of the primary ingredients in the recipe; or posts must be informative that spotlight one herb or plant ingredient, particularly including information about how they are used in cooking. Posts can be a combination of both these criteria too.
Cauliflower ‘rice’ served with tofu Thai curry
Serves 4
Ingredients
For the Tofu Thai curry
2 tablespoons olive oil
Packet of plain tofu, cut into cubes
4 spring onions, sliced
100g broccoli. I had a mix of PSB and sprouting broccoli.
2 tablespoons of Thai green curry paste or to taste
1 x 400ml can coconut milk
Salt to taste
Fresh coriander
For the cauliflower ‘rice’
1 large cauliflower
Method
Heat the oil in a large saucepan. Put in the tofu cubes and fry. Keep turning until the tofu is golden on all sides. Add the broccoli and cook for a few minutes with the lid on as it will spit. Then add the spring onions, coconut milk and curry paste, and season with salt to taste. Leave to cook gently for about 10 minutes.
Meanwhile make the cauliflower ‘rice’. Grate the cauliflower or chop it in a food processor, so it looks like rice. Cook in boiling water for 5 minutes or until tender. Drain well and season to taste with salt. Finally stir the coriander into the curry and serve with the cauliflower rice. Adapted from Rose Elliot's
The Vegetarian Low-Carb Diet Cookbook