Warm Cauliflower Rice With Veggies and Coriander
This is one of my favourite winter dinners. It's filling, wholesome, healthy and super easy to make. What's not to like?! Serve with a side of gluten-free bread or add some extra vegetables to add in extra nutrients and your favourite flavours. Lots of love, BB xxx
Shopping List- Cauliflower Rice
2 large cauliflower heads, chopped into large pieces
1 tablespoon oil (or ghee) for the rice, plus 1 tablespoon for the onions
2-3 saffron threads
1 small onion, finely diced
1 shallot, finely diced
1 teaspoon fine sea salt
Optional- gluren free bread, extra vegetables
The Bondi Baker Method- Cauliflower Rice
Step 1- Preheat your oven to 200 degrees. Break the saffron threads into small pieces and place in a large bowl.
Step 2- Add 1 tablespoon of oil to the saffron and place the bowl in a warm spot and let sit for about 10 minutes.Add the cauliflower, tumeric, salt, and saffron-infused olive oil to the saffron bowl and blend well to coat the cauliflower.
Step 3- Spread out the cauliflower on a piece of parchment paper on top of a cookie sheet, and bake for 15 minutes, or until the edges begin to brown and the cauliflower is tender.
Step 4- Place the onions and a tablespoon of oil in a small frying pan and cook the onions on a medium heat until they are transparent and starting to brown.
Step 5- Cool the cauliflower for a few minutes and place it in a food processor (or chop finely by hand) to process it into small rice pieces.Combine the rice and onions and blend well. Add the shallots and salt to taste.