This recipe gives the impression of being a big and satisfying carb load, when in fact the rice is surprisingly tastily made of cauliflower. I know – I don’t even like cauliflower that much – but this is something special and I urge you to try it. 

If you are feeding the family or friends are coming for lunch/dinner and you need a one pot dish – this is astoundingly good and is both satisfying and tasty. For those more tender mouths, you can go easy on the chilli, and those wishing to deviate, do it – use fish or chicken or even (shock) go veggie by adding cashews to the rice (after frying with the garlic) and a soft boiled egg or two at the end for your protein.

The recipe is in three parts, and although there do seem to be a long list of ingredients, you could probably get away with a mixture of most spices you have in the cupboard. This changes every time I do it – I add whatever I have and it always works out well.

For the Onions

3 Onions – Chopped finely

50g coconut oil or 3 tbsp olive oil

For the Cauliflower Rice

1 head of Cauliflower

3 tbsp Olive Oil or 50g Coconut Oil

1 Clove Garlic finely diced

1 Medium Onion Diced

6 Peppercorns

3 Cardamom Pods

1 tsp Cumin seeds

3 Cloves

2 Bay leaves

1 Stick Cinnamon or 1/2 tsp

For the Curry:

50g Coconut oil or 3 tbsp Olive oil

2 tbsp Garam Masala

1 tsp Dried flaked Chilli

1/2 tsp Turmeric

8 Black peppercorns

5 Cardamom Pods

1/2 tsp Cinnamon 

6 cloves of garlic crushed

1 tin tomatoes

2 or 3 green chillies (optional) chopped finely or processed

a thumb sized peeled and grated piece of fresh ginger

Salt to taste

500g (or whatever you have left) of roast meat. I’m using left over should of pork.

Of course – you could pop some chicken thighs in the oven for an hour and use those if you have nothing left over, you could also use fish, or if you insist, keep it veggie and add some soft boiled eggs at the end…

Method

First cook the onions:

Add the finely chopped onions to the oil over a low to medium heat and cook until dark brown. (can take a good half an hour but so worth it).

Then prepare the cauliflower rice:

Wash and DRY the cauliflower florets and then either grate or preferably pop them in the food processor and pulse until ‘rice’ sized pieces are acquired. Don’t do too much of this as you don’t want it to go all mushy…Set aside.

Next heat the oil in a large pan (I like to use a nice wide frying pan) to a medium/high heat and add the chopped onion, fry gently for 5 minutes until soft, then add the garlic, bay, peppercorns, cardamom, cloves, cinnamon and stir over the heat for 1 minute until fragrant.

Turn the heat up so everything is really sizling and smelling incredible and add your pulsed Cauliflower and stir over the high heat for about 5 mins until cauliflower is cooked and crisp on the outside and al dente in the middle (much like rice). Add salt to taste and set to one side.

Next tackle the curry.

In a large casserole type dish heat the oil for the curry over a medium heat and add the garam masala,dried chilli, turmeric, peppercorns and cinnamon. Fry until fragrant (only about a minute. add garlic and tomatoes, fresh chillies and ginger and stir for about 3 minutes. Then cover and cook for 10 minutes. Add meat and a pinch of salt and stir briefly before covering again for another 10 minutes. Pop in the coriander and turn the heat down to low and pop the lid on for another 15 minutes. (Yes, I know, but while all this is going on you could have a little tidy up!) 

Turn off the heat and leave the curry in the pot and it’s time to assemble.

Scoop out half of the curry and set to one side. Spoon in half of the cauliflower rice and level. Sprinkle on half of the brown onions that you cooked at the beginning. Add the remaining curry and cover again with the rice and then again the onions.

Place over a low heat and steam with lid on for 5 -10 minutes making sure that the bottom doesn’t catch but resist the urge to stir.

Remove from heat and take it straight to the table sprinkled with chopped coriander leaves.

(I serve this with a thick Sheeps yogurt but you might like to dollop some of your favourite chutney on the side – whatever floats your boat.)

Enjoy.

Let me know if you tried this. I am making it again tomorrow so will post pics then.