Our spice drenched paleo cauliflower rice is an Indian gourmet dish of old world elegance …just note that paleo means we make do without rice here, so as substitute, we grate the cauliflower so fine it takes on the contours of (cauliflower) rice.
Start with organic coconut oil in a hot pan, to which we first add cumin seeds. Then, in a little mortar, pound up some cloves, cardamom, star anise, cinnamon sticks, one black cardamom and some stone flowers, and add this mix to the pan. The aromas are already divine, while a whole section of the spice rack still lies in wait.
Next add in sliced red onions, ginger paste and garlic paste, followed by a bay leaf and some methi (dried fenugreek leaves). At this stage, we introduce the cauliflower ‘rice’. Mix in well, adding turmeric, followed by a mélange of spice powders…cinnamon, chili and cardamom powder, and mint leaves.
Now add some coconut milk to help all the flavors infuse, as well as for the cauliflower to cook, continuing to heat for 3 to 5 minutes. Turn off heat and add some green peas, chopped cilantro and some saffron water with presoaked saffron, and mix in well.
Use a circular form culinary buddy to pack in the cauliflower on the plate. Layer on a dollop of vegan sour cream, creating a crevice on top to garnish with saffron, marjoram or thyme toppings, and a sprinkling of salt.
Our delectable paleo cauliflower creation evokes the romance of spices in all its grandeur, whilst being a worthy successor to the classical version.
Learn how to cook delicious and healthy vegan meals from Vaidya Priyanka.
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