In my neck of the Colorado woods fall is making itself known these days. When leaves begin to turn and temps. begin to fall I like to cook soups, stews, and satisfying veggie dishes with lots of warming spices. So, that’s what this dish is, warm, homey, and easy once you have all your ingredients prepped.
One head of cauliflower makes a surprising amount of “rice” so this is a recipe that will provide leftovers for the next few days.
Cauliflower Rice Biryani
By: ELIZABETH ROBERTS, Natural Foods Chef
NOTE: This is a delicious vegetarian dish or you can add tofu, fish, shrimp, or chicken to create a more substantial meal.
1-2 Tbs. coconut oil
1 med. red onion, small dice
pinch sea salt
½ c carrots, diced
1 head cauliflower, finely chopped to size of pea or smaller
½ tsp. ground turmeric
½ tsp. ground ginger
2 tsp. ground cumin
2 tsp. ground coriander
½ tsp. ground cinnamon
2 Tbs. coconut aminos (if allowed in diet)
1 ½ – 2 c. vegetable stock or water
2 med. tomatoes, diced or 1-15 oz. can diced tomato
1 c. frozen peas
2 c. chopped Swiss chard or spinach
1/3 c. chopped nuts or seeds of choice
1. In a large sauté pan add coconut oil, onions, and a pinch or two of sea salt. Cooke over medium heat until onions are soft and translucent – 5-8 minutes.
2. Add carrots, chopped cauliflower, and spices. Stir to coat all cauliflower pieces with spice mixture. Add coconut aminos (if using), stock (or water), and tomatoes. Stir to combine and set heat to simmer. Cook 15-20 minutes (stirring occasionally) or until cauliflower is tender and cooked through.
3. Add peas and chard (or spinach), stir to combine and cook another 5-10 minutes until peas are fully heated.
4. Serve and top with chopped nuts or seeds.