I love carbs and don’t believe that a sensible, balanced
diet would cut them out. I certainly
watch the amount of carbs that I eat (usually I have them for breakfast only,
and only eat carbs for two out of my three meals a day) and have cut down
massively on the amount I used to eat back when I was a stone heavier. I’ve replaced carbs with protein and have
also jumped on the bandwagon with ‘faux carbs’, as in, carb-like foods made
with vegetables instead. I’ve been
tucking into courgetti and have recently fallen in love with cauliflower rice. This dish is a little dry on its own as a
side, but goes together really well with anything sauce based. I’ve served it with Vietnamese curry (recipe here) and chilli. Not only did it taste great, but it is also
filling and a sneaky way to up your vegetable intake for the day.
To make enough rice
to serve 2 people:
1
cauliflower (medium/ large sized...whatever you can find really. I don’t know much about cauliflower sizes!!)
Sea salt
Ground turmeric
(miracle spice apparently, is so good for you and I just use this Asda one if I
can’t find any in Aldi)
Cumin seeds
(these ones from Asda)
You’ll also
need a grater and a really good-quality,
non-stick wok.
Method:
1.
Using the
coarse side of your grater (to get chunkier pieces rather than finely grated),
grate the cauliflower into a bowl.
2.
Season with the sea salt and then give it a
generous sprinkling of turmeric and cumin seeds. Stir it all together so that you are left
with some pretty yellow-ish cauliflower!
3.
Heat the wok up to full heat. DO NOT ADD
OIL. Once the wok is hot, throw in your cauliflower
and let it fry for a couple of minutes, turning it occasionally with a fish
slice. You only want to heat the cauliflower
through rather than cooking it and making it go soft and watery. Two minutes on this high heat will probably
do the job perfectly.
4.
Serve with a curry of your choice and enjoy your
faux-carbs!
Cauliflower rice looks so pretty on Instagram. I'm @thegirlwiththelilytattoo if you'd like to follow! |
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