I was anxious to make cauliflower like this, because I love both rice and cauliflower, so what could be better? It turned out very nicely, but don’t think “rice” because that is ricy about it, is how it looks. Think, warm delicious cauliflower salad and you will be most content. I parted from a recipe from Diethood but made a few tiny changes, and most of all there are things I would have done if it weren’t for the diet.
Ingredients (that I used, and in green, what I would have used):
- 1 head cauliflower, grated
- 1 yellow onion, diced
- 3 garlic cloves, squashed and finely chopped
- 1,3 cups organic coconut milk (I used drinkable)
- 1 whole lime, zested and juiced
- salt (a cube of vegetable or fish broth, or fish sauce would have been amazing with this)
- chili flakes
- 1 tsp brown sugar
- toasted coconut flakes to top
- 2 filets of white fish of your choice
- 2 garlic cloves, squashed and chopped
- cilantro, cut finely
- juice and zest of 1/2 lime
- splash of coconut milk
For the rice: Grate the cauliflower by hand or in a food processor. Zest the lime.
Melt the butter on medium heat and add the onion, stir for a couple of minutes. Add the grated cauliflower, garlic and salt (and fish sauce and sugar) and stir for 3-5 minutes. Then add the coconutmilk, chili flakes, lime juice and lime zest. Stir well and cook on low heat under lid for about 20 minutes.
When the liquid is absorbed, the cauliflower is ready. Taste to see if more salt is needed. Roast the coconut flakes and serve on top.
For the fish: While the rice is cooking, melt the butter and add the garlic and zest. Put in the fish and salt on top, add the lime juice and cilantro and fry fish lightly on both sides. Add the splash of coconut and let soak. Serve immediately.
I served the rice and fish with half an avocado. Super nice and fresh meal!