Cauliflower rice is a once-a-week (AT LEAST) dish in my home! It is super easy and everyone loves it. I was recently in Canada with my boyfriend’s family and his 84 year old grandmother, who most definitely has never heard of “clean eating”, gave me the thumbs up! That’s when you know it’s good! This is one combination I’ve come up with and can’t get enough of. I love adding cinnamon to savoury dishes to add a touch of soft sweetness. Cinnamon and basil is a surprisingly delicious combination! I tend to throw spices in – a pinch of this, a sprinkle of that – so my measurements below are rough guides. Please taste and adjust as you go. Enjoy this as a side to any meal, or throw in some legumes to make a main dish. Serving idea: I think sultanas/raisins would be delicious in this, so if you have them, add in a handful of them with the basil!
- 1 head raw cauliflower roughly chopped
- 1 raw onion brown or red
- 1/2 cup fresh basil leaves
- 1/2 cup raw almonds
- 1 tbsp coconut oil
- 1.5 tsp ground turmeric
- 1.5 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 clove garlic minced
- 1 tsp sea salt
- 1 tsp cracked black pepper
- Chop the onion into quarters, and pulse two quarters at a time in your food processor until they are diced. Repeat for the other two. Transfer onion to a bowl.
- Chop cauliflower up into quarters or eights. 2-3 cauliflower florets at a time, blend or pulse for a few seconds. It should form rice-like crumbs. Transfer to a bowl, and continue processing the other florets until you have rice-ified the whole cauliflower!
- Over medium heat, melt the coconut oil in a very large pan. I use one with a little depth.
- Add 1 clove minced garlic and your diced onions. Stir fry for 2 minutes.
- Add the cauliflower into the pan and allow to heat. Place the lid on to steam for 3 minutes.
- Meanwhile, place your almonds in your processor and pulse for 10 seconds to chop them up. You can alternative chop them by hand.
- Add in the spices, salt, pepper and chopped almonds and allow to cook for 5 minutes, stirring occasionally and ensuring the spices have evenly coated the rice.
- Throw in the chopped basil leaves and stir through, cooking for a further 2 minutes.
- Taste and adjust seasoning as necessary.
- Serve warm and enjoy!