This is one of my favourite recipes to serve at mid-sized events or to rustle up alongside a curry on a weeknight. I have always hated white rice with a vengeance, so when I saw this idea in the Hemsley Sisters' The Art Of Eating Well I was instantly attracted to it. If you are planning a big party then make your turmeric onions in the morning and when you're ready to eat heat them up before adding the cauliflower rice.
Ingredients serves 4
1/2 a cauliflower, outer leaves & tough stalk removed
2 sweet white onions
4 cloves of garlic
1 tbsp of turmeric
1 tsp of toasted and lightly bashed coriander seeds
1 lemon, zested
1/2 a lemon juiced
1 tbsp of water
a handful of coriander, pick the leaves and then finely slice the stems
1 packet of radishes
100ml white wine vinegar
1 cinnamon stick
a handful of pomegranate seeds and toasted almonds
First start by pickling your radishes. Place the water, sugar & vinegar into a saucepan and bring up to the boil for a few minutes. Take off the heat and add your cinnamon stick. Mandolin, or finely slice, your radishes into rounds. Chuck the radishes into your pickling liquor and place in a tupperware. Once cooled refrigerate for minimum 4 hours (or until pink all the way through).
Finely dice your onion and grate the garlic cloves. Place a frying pan on a medium-low heat and add the rapeseed oil. Once its warm throw in the onions, coriander stems, and garlic and a large pinch of sea salt and slowly sweat down. Once they are translucent and very soft add your turmeric and coriander seeds and cook for a couple of minutes. Transfer to a large pot and place on a low heat.
Then take your cauliflower and grate on the rough part of a normal cheese grater. (if you are making this for lots of people then you can just chuck it through a food processor on the coarse grating attachment.)
Place the cauliflower into the pot with the onions. Add the lemon juice and water and keep stirring until the onions are evenly distributed and the cauliflower has turned a vibrant yellow colour. Leave to steam lightly. It will take around 6 minutes for the cauliflower to cook through. Season with plenty of freshly ground black pepper and some sea salt.
Drain your pickled radishes and discard the cinnamon stick. Serve the Cauliflower Rice with a smattering of radishes, picked coriander, toasted almonds and pomegranate seeds.