Are you familiar with Food Babe?
Well perhaps you should be. This woman has literally changed the way I eat with her devastating exposes of the darkest corners of the food industry.
It was the latter that got my friends and I talking (yes, we are that exciting. Don’t you wish you were part of the group?) since almost everyone has bought the generic supermarket stuff once in a while. I actually pride myself on having a very well-stocked spice cabinet but, after reading Food Babe, it was clear that most of it was MSG-laden junk.
So I pushed the boat out and bought some very good turmeric. And that led to all kinds of turmeric recipes, which is a good thing because I’m in love with this mellow yellow spice.
This rice goes with pretty much anything, although my favourite thing is to fry up some chicken or prawns, add a few spices and then dump that on top of this cauli-rice in a big bowl…which then goes into my face.
It’s comfort (healthy) eating at its best.
Turmeric Cauli-rice (serves 2-3)
- 1/2 large cauliflower, trimmed and divided into small florets
- 1/4 cup chicken or vegetable stock
- 1/4 white onion, very finely chopped
- 1 large clove garlic, minced
- 1 tbsp ghee
- 3/4tsp turmeric
- 1/2 tsp sea salt
- Melt the ghee in a frying pan (one that comes with a suitable lid as you need to cover it later). Add the onion and garlic, gently fry for 7 minutes.
- Pulse the cauliflower in a food processor until it is a rough crumb or a rice-like consistency.
- Add the cauliflower to the pan and stir. Add the turmeric and stir again.
- Pour in the stock, turn the heat down to its lowest setting and cover. Let steam, stirring occasionally, for 10 minutes. Serve immediately.
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