EAT SMART CAULIFLOWER RICE RECIPES

Steps:

• Trim cauliflower, rinse and divide into small florets.
• Peel the onions and garlic and dice finely.
• Heat oil in a heavy oven-proof pot. Add cardamom, coriander and cloves and sauté while stirring for 2 minutes over medium heat.
• Add onions and garlic and sauté for another 3 minutes while stirring.
• Add rice, chili powder, turmeric and cumin and cook for 30 seconds.
• Add cauliflower florets to rice. Add the coconut milk and gently stir the entire mixture.
• Add just enough broth to cover the rice and cauliflower. Bring to a quick boil. Cover the pot and bake in a preheated oven at  350°F/convection 325°F for about 35 minutes. Alternatively, for stovetop cooking, simmer covered over low heat for 20-25 minutes. Season rice with salt and pepper to taste. Rinse cilantro and shake dry, sprinkle cilantro over the rice and serve.

Steps:

• Cook the rice in twice the necessary amount of water with the cinnamon stick.
• Rinse the cauliflower, divide into florets and cube the stems. Peel the potatoes and cut into 1 cm cubes. Briefly blanch the tomatoes, peel, quarter, remove the stalk and cut into cubes. Saute the cauliflower and potatoes in hot oil. Pour in the broth and simmer for about 10 minutes. Add the curry powder, curry paste and soy sauce. Pour in the coconut milk and simmer for about 5 minutes. Peel the banana and mash with a fork. Rinse the parsley, shake dry and chop. Mix the tomatoes and banana with the cauliflower mixture. Bring to a boil. Remove from the heat and let cool briefly.
• Serve garnished with rice and sprinkled with parsley.