Spiced Steak With Cauliflower Rice Recipes

SPICED CAULIFLOWER RICE

Steps:

• Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)
• Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
• Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds.
• Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.

CILANTRO-LIME CAULIFLOWER RICE

Steps:

• Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated.

CRISPY SPICED CAULIFLOWER STEAKS

Steps:

• Line a baking sheet with a wire rack or paper towels, and set aside.
• Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
• In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about overmixing.
• Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
• Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
• Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan - the steaks should never touch.
• Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
• Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.

SPICED ROAST CAULIFLOWER WITH HERBY RICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread out the cauliflower, peppers and onion quarters on a very large baking tray. Drizzle with 2 tbsp olive oil and sprinkle with the ras el hanout. Toss together, season and roast for 30 mins.
• Meanwhile, stir the garlic into the yogurt and set aside. In a medium saucepan, heat the remaining oil. Add the sliced onion, season and fry for 5 mins. Add the rice and coat well in the oil. Pour over vegetable stock so that it covers it by about 2cm. Bring to the boil, then turn down to the lowest heat and cover with a lid. Check after 5 mins and add most of the coriander. Cook for 4 mins more until al dente.
• Remove from the heat and let it sit with the lid on for 10 mins. Serve the roasted vegetables with the rice, remaining coriander, the pomegranate seeds and the yogurt sauce to share.

SPICY CAULIFLOWER & HALLOUMI RICE

Steps:

• Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
• Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.