Name: Okra and cauliflower rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 medium head cauliflower; 175g okra; 1 onion; 2 cloves of garlic; 1 Tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground ginger; 1 tsp mustard seeds; ½ tsp turmeric powder; 1 tsp coriander powder; ½ tsp garam marsala; ½ tsp chilli powder; 2 cups vegetable stock (approx.); 2 Tbsp chopped coriander to garnish; Salt & pepper; Lime juice to serve

Okra and cauliflower rice

1 Apr 2019

by Wholeness

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

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

1 medium head cauliflower
175g okra
1 onion
2 cloves of garlic
1 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger
1 tsp mustard seeds
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam marsala
½ tsp chilli powder
2 cups vegetable stock (approx.)
2 Tbsp chopped coriander to garnish
Salt & pepper
Lime juice to serve

Instructions

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.