I hope you are having a fabulous day. Me – well, my internet and phone line decided to die on me unexpectedly, and I don’t have a clue what to do about it or if it’s going to come back any time soon (grr).
Since this happened at the last minute before I had prepared my post for tomorrow, for today I am sharing with you a quick recipe idea. And on Monday – you get to hear all about the Caveman Regimen – the ‘do absolutely nothing at all’ skincare routine that I’ve been testing out for the last couple of weeks!
Today’s recipe/kitchen idea is for cauliflower rice. You might not be a fan of cauliflower, but you will be after this! It’s become my new all time favourite vegetable dish (to the point where I’m afraid I’m going to wear it out and get sick of it!), and everyone I’ve shared it with really likes it too.
Plus, it’s better for you than regular rice. It’s more nutritious and isn’t just full of starch – and it is very absorbant, meaning it takes on the flavour of whatever you add to it to the point where it doesn’t taste anything like boring old cauliflower and matches every dish. So be creative with your spices!
For me, my absolute favourite way to do it is this:
Cauliflower (1/4 to a full head depending on how many leftovers you want)
Butter or ghee or coconut oil (different tastes to them.. I really enjoy the taste of ghee on this)
Grate cauliflower and carrot on a cheese grater (or throw it in a food processor). Place in a deep baking tray. Add cumin, lemon juice, sea salt, and your butter, ghee or coconut oil and mix all together (you may need to place it in the oven for a few minutes to melt the fat and then mix). Place in the oven at 375 degrees until translucent and lightly browned, stirring occasionally.
You could also just use a frying pan to cook it too if you had a small amount.
So there it is – coming straight at ya from a cafe on Darby St, Newcastle, NSW, Australia. See you on Monday!