Okra and cauliflower rice
This Okra and cauliflower rice is a delicious fusion dish – something between a pilau and a risotto, but made with cauliflower. It’s perfect for vegans and those on low-carb, 5:2 diet, gluten-free diets. It tastes good when served cold too, so you can take it with you in your lunchbox or to a picnic.
Ingredients
Method
- In a small bowl, mix all dry spices and set aside.
- Chop the okra into 1cm thick bits. Finely slice the onion and garlic.
- Tear off the cauliflower rosettes and put them into a food processor. Blitz until you get coarse crumbs resembling rice.
- Add the olive oil to a large frying pan or wok and heat on medium high. When the oil is hot, add the onion and garlic, then stir for a couple minutes, until they become translucent.
- Add the spices and cook for a few seconds, until the mustard seeds star popping, then add the okra and stir for a minute. Add 2 Tbsp of the stock and let it steam for 5 minutes until you get a sticky sauce.
- Add the half of the cauliflower rice and half of the stock. Bring to the boil and cook for a couple of minutes. Add the remaining cauliflower. Stir, like you do with risotto, for a few minutes and keep adding more stock until the cauliflower is cooked through (but still has a bite) and the sauce is thick and sticky (it shouldn’t be too dry – nor wet).
- Season with salt&pepper to your liking, then stir through the coriander leaves and lime juice just before serving.