At the first glimpse this recipe seems to be for rice with cauliflower but don’t be fooled. It’s actually “rice” only made from cauliflower. It’s called rice because it looks similar. It doesn’t taste like rice but how I find, even better and my test eaters took quite some time to figure out it was cauliflower.
In this recipe I used curry leaves for seasoning. These leaves come from the curry tree usually native in India or Sri Lanka. You will find them in most Asian food stores. They add a very nice flavour to the dish and smell amazingly aromatic. Served with avocado creme and coriander leaves for freshness, this dish is one taste explosion in your mouth. Tastes wonderful along with a crunchy salad or just on its own.
Cauliflower rice with avocado cream
Servings 3 -4
- 1 cauliflower 700-800 grams
- 1 large onion ,finely chopped
- 2 tomatoes ,finely cubed
- 2 tbsp olive oil
- 1 tsp black mustard seeds
- 10-12 fresh curry leaves (available in Asian food stores)
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- Chilli powder (depending on how hot you like it)
- Lemon juice for sprinkling
- fresh coriander leaves for garnishing
For the avocado creme
- 3 soft avocados
- Juice of 1 lemon
- 1 garlic clove ,finely minced
- Salt and black pepper
Wash cauliflower and cut into pieces. Place in a food processor and pulse until you have very small pieces.
In a pan heat olive oil and add mustard seeds.When they splutter add onions and curry leaves. Fry until translucent. Add tomatoes, cauliflower and spices. Mix well and fry for about 10 minutes on medium heat. Stir in between.
For the avocado creme mash avocados with a fork and mix in garlic and lemon juice. Season with salt and black pepper.
Serve the cauliflower rice topped with avocado creme and coriander leaves. Sprinkle with lemon juice.