vrijdag 22 november 2013

Cauliflower Fried Rice with Cashews and Coconut (Kopie)

Adapted from Heribvoracious
Serves 2 as an entree or 4 as a side

I know it seems like extra work to toast the cashews and coconut ahead of time for this one, but people, do it. The resulting blend of textures, at once crunchy and soft, are such a treat.

1/2 cup raw cashews
6 tablespoons unsweetened dried coconut
3 tablespoons coconut oil
3/4 cup diced onion
1/2 teaspoon ground ginger
Salt and pepper
1/2 teaspoon garam masala
1 teaspoon turmeric
1 cup ground cauliflower*
Juice of 1/2 lime
Crushed pepper to taste (optional)

Toast the cashews in a large skillet (ideally well-seasoned cast iron) over medium low heat until fragrant, about 5 minutes. Set aside. Toast the coconut in the same skillet and reserve.

Next, add the coconut oil to the skillet and warm it over medium-high heat. When the oil is shimmering, add the onion and ginger and fry until the onion begins to soften, about 3 minutes. Add good cracks of salt and pepper. Add the garam masala and turmeric. Stir in the ground cauliflower, the cashews and the coconut. Remove from heat. Squeeze in the lime juice. Taste and adjust seasonings as you like (I also added in some crushed red pepper, but this is optional).

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