Been noticing more and more cauliflower getting onto fine dining menus. As a purée serving as a perfect bed for scallops; as a curried tempura and cooked three ways [pdf]. It’s touted as a superfood nowadays.
I made cauliflower rice, aka cauliflower cous cous. It’s described as a low-carb substitute for the starch component of a dish. It’s also gluten-free, vegan and forms part of the paleo diet.
Easy enough to prepare. Grate the florets of a whole cauliflower using a box grater. The stem is harder to grate, just put it in with other vegetables. There are many cooking methods for the rice: steam, sautée, microwave, roast in oven. I just tossed it around in a pan with a little s&p and water for about 10 mins until it felt cooked and there were no visible white uncook bits.
Served some with slow roasted pork and crackling. I don’t have much luck with making crackling in the oven so these were fried in a very hot pan.
Another batch of the cauliflower I treated like regular couscous by mixing in dried cranberries and pecans from a packet I bought at the farmer’s market a long time ago.
I knew it’s cauliflower and I could taste the vegetable freshness. But it’s true, it’s just like rice, couscous, mash in its ability to accompany the main protein and absorb gravy. Doesn’t make you bloated after the meal too. Definitely must make more.