Cauliflower Rice and Cauliflower Chips
Break off the florets of the cauliflower, cut the freshest part of the stem into chunks and put everything into the magimix and give it a gentle whizz, don't be too fierce or you will end up with lumpy mash. Scrape down the sides then pulse a bit more until you have pieces about the size of risotto rice. The more texture you have in your cauliflower rice now the more satisfying it will taste in a dish.
To use along side a curry just lightly steam it through just before you are ready to eat. Then pop it on the plate as you would your rice.
In stirfries I sprinkle it in at the end and cook for a minute to warm it through as I am stirring everything together.
NOTE: I usually use half of a large cauliflower for a meal and then lay half of the cauliflower rice out in a plastic bag, push the air out, seal it up and lay it flat in the freezer to use another time. Its quite handy to sprinkle into smoothies as it adds a creaminess and you are adding to your veggie intake for that day too !
Break off the outer leaves of the cauliflower and lay them on an baking tray. Roughly rub them with olive oil and some paprika or what ever spice you have to hand, sumac or ras-al-hanout are also good.
Pop them in a roasting oven for about 15-20 minutes but you will need to keep checking on them as ovens vary. Move them around a bit with some tongs so they don't stick to the roasting pan then put them back in the oven for a bit longer, I leave you to be the judge here !
They can be eaten with a dip but to be honest they don't usually get that far as my lot enjoy eating them as soon as they come out of the oven.
Ingredients
Directions
Break off the florets of the cauliflower, cut the freshest part of the stem into chunks and put everything into the magimix and give it a gentle whizz, don't be too fierce or you will end up with lumpy mash. Scrape down the sides then pulse a bit more until you have pieces about the size of risotto rice. The more texture you have in your cauliflower rice now the more satisfying it will taste in a dish.
To use along side a curry just lightly steam it through just before you are ready to eat. Then pop it on the plate as you would your rice.
In stirfries I sprinkle it in at the end and cook for a minute to warm it through as I am stirring everything together.
NOTE: I usually use half of a large cauliflower for a meal and then lay half of the cauliflower rice out in a plastic bag, push the air out, seal it up and lay it flat in the freezer to use another time. Its quite handy to sprinkle into smoothies as it adds a creaminess and you are adding to your veggie intake for that day too !
Break off the outer leaves of the cauliflower and lay them on an baking tray. Roughly rub them with olive oil and some paprika or what ever spice you have to hand, sumac or ras-al-hanout are also good.
Pop them in a roasting oven for about 15-20 minutes but you will need to keep checking on them as ovens vary. Move them around a bit with some tongs so they don't stick to the roasting pan then put them back in the oven for a bit longer, I leave you to be the judge here !
They can be eaten with a dip but to be honest they don't usually get that far as my lot enjoy eating them as soon as they come out of the oven.