Hey guys – I’m just popping in to put up the recipe for last night’s roasted curried riced cauliflower. I got a few requests to post it – so here it is
This “rice” complemented the chicken tikka masala excellently. I seriously didn’t even miss the real rice. The flavors really popped with it, too!
Roasted curried riced cauliflower:
Curried Riced Cauliflower
1 head of cauliflower, chopped into small florets
1/4 c. olive oil
2 tbsp. red wine vinegar (or just red wine)
1 tsp. curry powder
1/2 tsp. corriander
1 tsp. cumin
1/2 tsp. tumeric
dash of sea salt
Preheat oven to 375 degrees. Take your cauliflower florets and place into a food processor or blender and blend until the florets resemble rice. Should look like picture above. Spread onto a baking sheet. In a bowl, whisk together the rest of the ingredients, and then drizzle onto the cauliflower. Toss with a spatula to coat evenly. Cook in the oven for 25-30 minutes, or until a golden brown.
Regularly schedule blogging will resume in the morning Ciao!