Tuesday, January 01, 2008

Basmati Cauliflower "Rice"

Basmati Cauliflower “Rice”
South Beach DietFriendly

Prep Time: 15 minutes
Cook Time: 5-8 minutes

Serves 2

½ head of cauliflower,
½ onion, finely chopped
1 tbsp canola oil
1 3” cinnamon stick
1 bay leaf
½ tbsp cracked coriander seeds
12 cardamom pods
¼ -1/3 cup chicken broth
Garnish: toasted chopped pistachio nuts*

1.Grate the cauliflower. I find a food processor easier and less messy, but the box type of grater works well over a large bowl.

2. In a medium sized pot, sauté the onion in canola oil over medium heat until the onion turns translucent. (2 minutes or so).

3. Add the rest of the ingredients, toss and cover. Simmer for about 5 minutes and check for consistency of the cauliflower. You don’t want it too soft. Remember that it’s supposed to be the texture of rice. When the cauliflower is done there should be no liquid left in the pot.

4. Remove the cardamom pods, cinnamon and bay leaf. Sprinkle with pistachio nuts and serve.

*To toast pistachios…preheat the oven to 325°F/160°C. Spread the pistachios in a single layer on a rimmed baking sheet and bake until golden and fragrant – 7-10 minutes. Place the baking sheet on a wire rack and cool before chopping the nuts.

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1 comment:

Cara said...

wow - this is really interesting. I'll have to remember to pick up some cauliflower and try this!