Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Originally posted in January 2013. Still immensely popular at our house!
Have you eaten "cauliflower rice" before? Have you prepared it yourself? What's your favourite cauliflower "rice" recipe?
Kalyn wrote back in 2010 that she realised she's late to the cauliflower rice party. Imagine being then three more years late to the "cauli rice" party!!! I had seen the blog posts here and there, but didn't get around to trying this way of cooking cauliflower until now. We all liked it, and our 2-year old son really-really liked it, so we'll be definitely making this again.
I love cauliflower a lot (see the list of other cauliflower dishes here at Nami-Nami at the end of this post), but I admit this way of preparing cauliflower changes the flavour quite a lot. If I hadn't cooked it myself and someone had offered me a spoonful, I wouldn't have suggested cauliflower at first - texture-wise, it reminded me more of egg fried rice and not grated and fried cauliflower. Perhaps this is the way of introducing cauliflower to those people (men? kids?) who tend to be suspicious of cruciferous vegetables? Perhaps?
Here's my version of cauliflower rice. It's low in carbohydrates, high in fibre, suits vegan, gluten-free and Paleo diets - so a rather universal dish. Cheap as well!
Cauliflower rice
(Lillkapsariis)
Serves 4 as a side dish, can be easily halved or doubled
1 large head of cauliflower (about 700 grams)
1 tsp chilli flakes
2 large garlic clove, finely chopped
3-4 Tbsp rapeseed or olive oil
sea salt and freshly ground black pepper
a large handful of fresh parsley, finely chopped
Rinse the cauliflower, drain. Shred finely, using the coarse side of your grater.
Heat the oil on a large frying pan over moderate heat.
Add the grated cauliflower, garlic and chilli flakes and fry the cauliflower for about 5 minutes, stirring regularly. Season generously, scatter the parsley on top and serve.
More cauliflower recipes @ Nami-Nami:
Cauliflower cheese with mustard
Cauliflower with creamy pepper and pesto sauce
Roasted cauliflower (over-baked cauliflower)
Roasted cauliflower with bacon and garlic
Spicy cauliflower with tomatoes and Cauliflower with egg and sage butter
Cauliflower with browned butter and breadcrumbs
Cauliflower with peas and cumin
Cauliflower mince and cheese with dill
Some other "cauliflower rice" recipes:
Cauliflower rice with celery and onion @ Elena's Pantry
Cauliflower Spanish rice @ A Veggie Venture
Cauliflower rice with fried onions and sumac @ Kalyn's Kitchen
Cilantro-lime cauliflower rice @ Big Red Kitchen
Paleo Dirty Rice @ Elena's Pantry
Cauliflower chicken fried "rice" @ Stephen Cooks
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