Curried Cauliflower on Forbidden Rice

The first official snow day of the season yesterday brought us the most beautiful snow – powdery dry, glittering like on kitschy Christmas cards, and unmarred by any tracks in the early morning. Preschool was closed, so Ilian and I had lots of time together – we played a board game where fruit trees need to be harvested before the raven arrives, prepared holiday cards with Ilian drawing and mommy writing, and took our time cooking.

Curried cauliflower has long been one of our (especially daddy’s!) favorites, ever since we tasted it for the first time homemade by a friend of ours from India. It was so hot and spicy I could only eat a few morsels, but it got me hooked šŸ™‚
This version here is not hot at all, plus it’s sweetened with raisins, so little mouths and stomachs can easily enjoy it. I pair it with velvety black forbidden rice and cool green cucumber for a nice color contrast, with the added benefit of textures complementing each other by going from soft to firm to crunchy.

Your toddler will love exploring the spices, as there is ample opportunity to mix them, add them to the rice pot and baking dish before anything is heated, and stir things up šŸ˜‰
For Ilian, the sliced cucumber strips, especially the ones towards the center with the “seedless seeds” marbeling, turned into snakes – and got eaten with much relish!

Happy cooking, and stay warm if you are in wintry regions!

Curried Cauliflower on Forbidden Rice

  • Servings: dinner for 3
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Ingredients

  • 1 large head cauliflower
  • 1/4 cup golden raisins
  • 1 cup forbidden rice
  • 1 seedless cucumber
  • 2 TBsp canola oil
  • 2 1/2 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp turmeric
  • 1 tsp cardamom
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1 3/4 cups water

Directions

  1. Cut the cauliflower into small pieces and place in baking dish with raisins, canola oil, 2 tsp salt and the rest of the spices. Mix well. The cauliflower should be well-oiled; add more oil if necessary.
  2. Bake at 400F for 40 minutes, stirring every 10-12 minutes so the cauliflower does not burn on top and oil stays evenly distributed.
  3. Cook the forbidden rice according to package instructions, or: place rice and water in pot with 1/2 tsp salt. Bring to a boil, cover, reduce heat to simmer and cook for 30 minutes, then let sit for a few minutes, fluff with fork.
  4. Slice cucumber into thin ribbons lengthwise with potato peeler or mandoline slicer. Form little rolls or spirals by winding strips around your fingers.
  5. Plate the rice, top with cauliflower and garnish with cucumber strips. Enjoy!

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