Cauliflower-Carrot Golden “Rice”
I had to check my Recipe Index several times to be sure that I hadn’t inundated you with cauliflower “rice” recipes only to surprise myself with the fact that there were none. I’ve been making cauliflower “rice” for a couple of years now but admittedly, most often without a recipe in the form of of fried rice, which is one of my go-to dinners when I’ve got a bunch of leftovers in the fridge that are begging to be repurposed.
To backtrack for anyone who somehow might be in the dark (this food trend is probably second only to avocado toast), cauliflower “rice” is florets that are pulverized to resemble grains of rice in size and texture. The “rice” is easily made in your food processor but has reached such an elevated star status, that you can most likely find riced cauliflower pre-made, fresh in the produce section of your supermarket or frozen in the freezer section. Time saving options, for sure.
This recipe for Cauliflower-Carrot Golden “Rice” from Domesticate ME! extends the ricing treatment to carrots and results in a beautifully hued, exotically seasoned side dish that is studded with sweet golden raisins and crunchy almonds. I can see bringing this dish to potluck dinners and serving it alongside grilled meats. Can you tell that I am ready for Spring? Speaking of which, I’ll be taking a break for Spring Break/Passover/Easter. Hope that you are, too. See you in April!
Cauliflower-Carrot Golden “Rice”
- 1 c roughly chopped carrots (about 3 medium carrots)
- 1 medium head cauliflower, florets only
- 1 Tbls extra-virgin olive oil
- 2 tsp ground turmeric
- ¼ tsp cayenne pepper
- ¼ tsp ground cumin
- Salt
- Juice of 1 lemon
- ¾ c chopped Italian parsley leaves
- ½ c golden raisins
- ½ c chopped raw almonds
- Add the carrots to the bowl of a food processor. Pulse until they’re finely chopped and take on the texture of “rice.” Transfer to a large bowl and briefly set aside.
- Add one third of the cauliflower florets to the bowl of a food processor. Pulse until the florets become coarse granules that resemble rice. (Be careful not to over process, or you’ll end up with cauliflower mush.) Transfer the cauliflower rice to the bowl with the carrots. Repeat this process twice more until all of the cauliflower has been riced. (You should have about 6 cups of cauliflower-carrot rice.)
- Heat the olive oil in a large skillet over medium heat. When hot, add the cauliflower and carrot rice, turmeric, cayenne, cumin, and a good pinch of salt. Cook for 2-3 minutes until the rice is just tender. Turn off the heat and stir in the lemon juice.
- Fold in the parsley, raisins and chopped almonds.
- Taste and season with a little extra salt if needed.
- Serve warm, room temperature, or chilled
- Feel free to replace the head of cauliflower with a bag of pre-riced fresh or frozen cauliflower.
- This dish can be eaten at any temperature.
Follow
