As a vegetarian, I am always looking for creative ways to make hearty dishes from vegetables. Cauliflower is one of those vegetables that is so versatile to work within the kitchen.
As always Anna Jones does a great job at highlighting the flavor of cauliflower while adding texture and flavor. The cashew is an extra crunch and an additional protein to the dish. I love honey as a natural sweetener in my dishes however, you can use any sweetener alternative such as nectar for the cashews.
Tips:
Cauliflower rice - don't buy premade cauliflower rice in the store because homemade cauliflower rice is so easy to make. If you have a blender all you need to do is add chopped-up cauliflower to the blender and ta-da you have cauliflower rice.
Cashews - Cashews are so flavorful and hearty as a nut they add a great element to this dish. The cashews can get very sticky so make sure you mix them on the baking pan with both olive oil and honey to ensure it won't stick to the baking sheet too much.
Garam Marsala - I love this spice and I always keep it stocked in my pantry however, if you don't have this you can use cumin. It will taste a little different than the original recipe calls for but it still tastes good. A quick cheat Garam Marsala mixture is to add cumin, cinnamon, cardamon, cayenne, and coriander powder together.
Cauliflower Rice with Sticky Spice Cashews & Salad
Serving Size: 4
Total Time: 30 minutes
Source: Recipe adapted from A Modern Way to Cook cookbook by Anna Jones.
1 medium cauliflower
1 red onion
olive oil
2 cloves garlic
a thumb-size piece of ginger
1 tablespoon mustard seeds
a pinch of salt
1/2 cup cashews
a small bunch of radishes
a small bunch of cilantro
a bunch of lettuce
1 teaspoon honey
1/4 teaspoon garam masala
zest and juice of 1 lime
Step 1: Chop the cauliflower into large chunks and blend in a food processor until cauliflower forms a rice consistency. I leave my rice more on the chunky side. Alternatively, many supermarkets have cauliflower rice premade to purchase.
Step 2: Slide the onion, chop the garlic and ginger. Heat up a frying pan over high heat with oil. Add the onion for about 5 minutes. Once the onions are soft, add in the ginger and garlic. Season with mustard seeds, salt, and pepper. Mustard seeds add a nice flavor and crunch but you can leave this spice out if you don't carry it in your pantry.
Step 3: Add in the cauliflower rice and cook for a couple of minutes. I let the rice sit flatten in the pan on medium heat so the rice can get crispy on the bottom.
Step 4: Meanwhile, in another frying pan toast the cashews with a little bit of oil, honey, and a pinch of garam masala. Take off heat.
Step 5: Assemble the dish. Add cauliflower into a dish, topped with cashews, zest of the lime, and squeeze over the juice. Add salad leaves with sliced radishes.
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