Spice Roasted Cauliflower with Coconut Rice and Thai Style Sauce

Watch me make this on my YouTube Channel!

Yield: 2 servings

Coconut Rice:

1 cup Jasmine Rice, rinsed until the water runs clear

¾ cup full fat coconut milk

½ teaspoon kosher salt

Rice Cooker Version:

Add rice, coconut milk, salt and 1 cup of water to a rice cooker. Cook on regular white rice setting. Fluff with a large fork before serving.

Stovetop Version:

Add rice, coconut milk, salt and ¾ cup water to a medium saucepan. Bring to a boil, then reduce heat to simmer, cover with a lid and cook for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff with a large fork before serving.

Thai Style Sauce:

1 tablespoon minced fresh ginger

7 large garlic cloves, peeled

30 large thai basil leaves

1 medium bunch fresh cilantro

1 thai chili

3 tablespoons minced lemongrass (remove outer layer of lemongrass to access the tender inner layers)

2 scallions, light and dark green parts only

3 tablespoons granulated sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

1 tablespoon toasted sesame oil

2 tablespoons grapeseed oil

2 tablespoons freshly squeezed lime juice

5 ounces full fat coconut milk

Combine all ingredients except the coconut milk in a blender. Blend until smooth. Add coconut milk and blend until combined.

Cauliflower:

1 large head of cauliflower, cut into ½ -inch slices, lengthwise

3 tablespoons grapeseed oil

1½ teaspoon ground cumin

1½ teaspoon ground coriander

1½ kosher salt

½ teaspoon freshly ground black pepper

½ cup toasted, salted cashews

Add cauliflower to a large mixing bowl. Drizzle over the grapseed oil and toss to combine. Sprinkle over spices, salt and pepper and toss to combine.

Arrange cauliflower in a single layer on an aluminum-lined sheet tray. Arrange an oven rack to the upper middle position and set the oven to broil. Wait until the heating element is hot and then place the sheet tray in the oven and broil for 5 to 6 minutes, or until lightly charred. Flip cauliflower and continue broiling for an additional 4 minutes, or until charred.

To serve, add coconut rice to a bowl. Top with cauliflower and then a healthy drizzle of sauce and some cashews.

Level your dish up by adding a fried egg on top and a dash of your favorite hot sauce or chili oil.

Cauliflower “Couscous” Salad with Currants, Pine Nuts and Fresh Herbs

From start to finish this dish will take you around 10 minutes. Not only is it quick and easy, it’s versatile. Eat it as it’s own dish or use it as a bed for grilled fish, chicken or lamb. Enjoy it for lunch or throw it together for dinner. And did I mention it’s gluten free and vegetarian? (Make it vegan by omitting the cheese.) Fast, simple and delicious. No matter how you slice it, this one is a winner!

Cauliflower Salad

Cauliflower “Couscous” Salad with Currants, Pine Nuts and Fresh Herbs

Yield: 2 to 3 servings

1 small head of cauliflower, approximately 1½ pounds, cored and florets cut into medium-sized pieces

3 tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 small shallot, peeled and diced small (3 tablespoons)

2/3 packed cup roughly chopped fresh flat-leaf Italian parsley

½ packed cup roughly chopped fresh cilantro

¼ cup toasted pine nuts

¼ cup dried currants

2 tablespoons freshly squeezed lemon juice (juice of 1 lemon)

1/3 packed cup freshly grated Parmigiano-Reggiano, not pre-grated

Place cauliflower chunks in a food processor. Blend until cauliflower has broken down into couscous sized pieces. You should have approximately 3 cups.

Place a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Heat until very hot and almost smoking, approximately 1-2 minutes.

Transfer cauliflower from food processor into the hot sauté pan. Add salt and pepper. Stir.

Cook on medium-high heat, stirring occasionally, until cauliflower is heated through and lightly cooked, approximately 3 minutes.

Remove from heat and transfer cauliflower to a medium-sized mixing bowl.

Add shallot, parsley, cilantro, pine nuts and currants. Stir to combine.

Add lemon juice and remaining 1 tablespoon of olive oil. Stir to combine.

Add cheese and stir to combine.

Season to taste with salt, pepper and additional lemon as needed.

Divide into bowls and serve.