Cauli Gosh!

I had a lot of positive feedback about cauli rice last time I wrote about it, so here are a few other ways you might like to try with it.

Buttercup Beauties

I couldn’t resist these pretty little buttercups from the market the other day – even though I’m not a big pumpkin person, I knew they’d look so so pretty split in half and stuffed with some delicious combination. Play round with this cauli rice stuffing idea with any number of flavor combinations: go North African with preserved lemon and fruit; Indian with chickpeas and garam masala; or try something more meaty with bacon or ham, peas and a creamy sauce.
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First make some cauli rice (just pulse the florets in a processor to get the size you like – one head of cauli makes a huge amount of ‘rice’). Sauté some onion and garlic in olive oil until soft. Rinse and dry some kale leaves, tear the leaves from the stems, slice them into fine pieces and add them, with the cauli rice, to the frying pan, along with some salt, black pepper and sweet paprika. Stir fry till the kale has started to wilt, then turn off the heat and stir through some toasted pine nuts and chunks of goat’s chevre. Split buttercups in half horizontally, scoop out the seeds and stuff cauli rice mixture into the halves. If you find the buttercup’s hollows too shallow, you can dig out a bit of the flesh so they’ll fit more stuffing. Place stuffed buttercups in a roasting dish. Whisk an egg and pour carefully into each buttercup half to bind the stuffing. Melt a bit of honey and stir it into some olive oil, then drizzle the mixture over the buttercup halves. Bake in an oven on 180 for about 40 minutes or so until the top is browned and the buttercups’ flesh is cooked through.

Fried Cauli Rice

This made a wonderfully quick and tasty lunch the other day, when there wasn’t much in the pantry or fridge. I love to keep Chinese sausage in the fridge for emergency meals – it keeps for ages and adds so much flavor to a dish. There are many variations on Chinese sausage (lap cheung), but all are usually made from pork, with many using duck liver also. It must have a fair amount of sugar in it as it’s very sweet, and it’s undeniably rich in fat – but a little goes a long way.

In some hot sesame oil, fry chopped garlic and slices of Chinese sausage for a few minutes. Throw in cauli rice and whatever other vegetables you might like: Chinese greens, cabbage mushroom, spring onion, carrot. Some tofu would be nice too as it works well with the sausage. Add a glug each of soy sauce, sweet soy sauce, rice wine. Stir fry over high heat for 5 minutes or so, till the cauli rice has softened. Plate it up and scatter over coriander, drizzle with a bit more sesame oil and serve.
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Base it on Cauli

I haven’t tried this out yet – so no photo; I just came across it in a neat new book by Danish bloggers David Frenkiel and Luise Vindahl, The Green Kitchen (Hardie Grant, 2013, $49.99). They suggest making a wheat-free pizza base by mixing cauli rice with a little almond flour, some eggs, and seasonings. Neapolitans would be outraged and I’m not sure it would entirely take over from a regular pizza base in my household, but I’m certainly going to give it a try. It would be great for parties where there are bound to be a few folks eating gluten or wheat-free.

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