Indian Spiced Cauliflower “Rice” Pilaf

 

I’ve been craving rice lately and specifically that saffron colored wonderful aromatic basmati rice they serve at an Indian restaurant. I’ve been pondering the idea of making “rice” on it’s own with cauliflower for a few weeks and I finally gave it a try. After seeing how this dish created itself, I can see there is a ton more rice-y dishes you could make with cauliflower, especially a rich risotto. I can’t wait to try some more.

If you have been craving that rice texture and you want something that is flavorful and satisfying you will love this cauliflower rice.

 

You need:

1 medium head cauliflower, pulverized in the food processor

2 tbsp olive oil

1 medium onion, chopped

2 cloves of garlic

10-12 green cardamom pods

1 tbsp cloves

1 tbsp ground coriander

1 tsp fresh ginger

1 cinnamon stick

2 sprigs thyme

2 bay leaves

1/2 tsp saffron strands

1.5 cup chicken stock

Heat olive oil in a large pot and sauté onion and garlic until the onion is translucent. Add the cardamom, cloves, coriander, ginger, and cinnamon. Sauté 3-5 minutes.

Add Cauliflower and sauté with spices about 5 minutes or until it starts to get a golden color and the aromatics of the spices have spread around the kitchen again.

Add the chicken stock, thyme, bay leaves, and saffron and bring to a boil. Cover and lower the heat to low and let simmer for 10-20 minutes until the liquid is soaked up by the cauliflower. The longer you let it simmer the more the flavors will come into the cauliflower.

Serve and garnish with cilantro or thyme.

A Very Paleo Holiday Recipe: Coconut-Cardamom Sweet Potatoes

I found this in Clean Eating Magazine and had to try it! Yum! I also made Paleo vanilla Cupcakes this week, delicious! Look for those soon! Check out Crystals apple crisp... it sounds wonderful!

5 med sweet potatoes, peeled and cut into 3/4 in pieces
3/4 cup light coconut milk
2 tps cardamom, ground ( a ginger like herb, I suppose you could use ginger too)
1 tsp vanilla extract
1/2 tsp sea salt
1/8 tps ground black pepper
1/8 tsp cayenne pepper
1/3 cup unsalted chopped pecan halves

1) Preheat oven to 325
2) bring a large pot of water to boil over high heat . Add sweet potatoes, return to boiling and cook until soft, about 10 minutes.
3) Drain and transfer potatoes to a large bowl
4) Add coconut milk ,cardamom, vanilla, salt, black pepper and cayenne to potatoes.
5) Mix with hand held mixer on medium until smooth,
6) Transfer to a 9X9 inch baking dish. Sprinkle pecans evenly over potatoes
7) Bake 45-50 minutes or until edges are slightly browned. Cool on rack for 10 minutes before serving.