A zesty cauliflower rice dish that is loaded with zest, warmth and flavor! In spite of the fact that I made this as a side dish, it would make a healthy principle dish as well. I had a bowl of it without anyone else for lunch while the Chief Taster making the most of his as a side to some chicken. The two of us were glad, with the goal that's something! Wine wasn't included either so another tick!
I included the zucchini as I needed a vegetable that would run well with the flavors without retaining them to an extreme. Indeed, I'm taking a gander at you eggplant. So my great companion zucchini ventured up. Don't hesitate to include another vegetable or even preclude it. Simply appreciate the flavors!
You should need to serve this hot cauliflower rice with a side a yogurt and cucumber plunge to help cool your mouth from the flavors. In the event that I made it again I would go after the yogurt pot. It's very pleasant to have a smooth plunge alongside something hot.
I wouldn't fret a touch of warmth and fiery yet in the event that you are more on the gentle side of taste, you might need to utilize less zest and maybe overlook one of the warmth flavors. Maybe set the stew aside? Or then again include a little bit at a time, tasting the zucchini blend as you come before you join it with the cauliflower rice.
Also try our recipe : Crunchy Taco Cups #taco #vegetarian #breakfast #food #dinner
- 1 head cauliflower
- 1 zucchini trimmed and cut into cubes
- 4 tablespoons olive oil
- 2 jalapenos deseeded and chopped
- 6 spring onions finely chopped
- ½ teaspoon chilli powder
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions :
- Preheat the oven to 200C/400F degrees
- Trim the leaves and stalks from the cauliflower and cut into florets.
- Make the cauliflower rice by either grating the florets, or using a food processor to blitz them.
- Place the cauliflower rice on a parchment paper lined baking tray and drizzle with half of the oil.
- Bake for 15 minutes, turning over half way through with a spoon or spatula.
- Heat half of the olive oil in a frying pan.
- Add the zucchini and cook for 5 – 8 minutes until slightly golden.
- Add the jalapeno and spring onions and cook for a further 5 minutes.
- Add the spices and stir thoroughly. Set aside.
- When the cauliflower rice is cooked, stir in the spicy zucchini mixture until all of the cauliflower is coated.
- Eat and enjoy!
Source : bit.ly/2VozqW1
0 Comments