Sweet and Spicy Turmeric Cauliflower over Rice
I've been neglecting this blog a bit lately because I don't have time to take pretty photos of food.
But then I told myself I just need to get of my perfectionist-high-horse and share delicious food with the world. And everyone knows that the ugliest dishes are the tastiest, right?
This dish draws inspiration from Queer Eye's Antoni Porowski's recipe with a few changes and additions. Serves 4!
It seems like a lot of ingredients and steps, but it actually didn't take me more than an hour, and most of that time was just waiting for the rice and cauliflower to cook!
Ingredients:
For the rice
2 cups brown rice
5 cups water
salt
1/4 cup Harissa Vinaigrette (You could probably use harissa paste too, maybe dilute with olive oil)
For the cauliflower
One cauliflower
1/4 cup olive oil
2 tbsp ground turmeric
2 tsp salt
1 tbsp garlic powder
sprinkle of black pepper
For the topping
1/4 cup roasted salted almonds
4 medjool dates
1/4 cup chopped cilantro
1/4 cup feta cheese (omit or use veggie sub for vegan)
1 cup chickpeas, rinsed
For the dressing
2 tbsp olive oil
2 tbsp Harissa Vinaigrette (You could probably use harissa paste too, maybe dilute with olive oil)
salt and pepper to taste
juice from 1 lime
2 tbsp agave syrup (could also use honey or maple syrup)
2 tbsp chopped cilantro
1 tbsp red chili flakes (omit if you don't like it too spicy)
Instructions:
Preheat over to 425 degrees.
Prepare the brown rice according to packet instructions. While the rice is cooking, cut the cauliflower into "steaks". Some smaller pieces will break away and that's okay! Even if all the pieces end up small it will be delicious.
Combine the olive oil, turmeric, and salt in a small bowl and stir. Lay the cauliflower pieces on a baking tray and pour over the turmeric mixture. Put on gloves here if you don't want your fingers stained yellow for a few days. Rub all slides of the cauliflower in the tumeric sauce. One coated, sprinkle the cauliflower with garlic powder and salt. Put in oven and bake for 25-35 minutes, or until starting to brown. Remove from oven.
While the cauliflower is cooking chop up the dates, 1/4 cup cilantro, and almonds. Combine with feta cheese and set aside.
Combine all the ingredients for the dressing in a small bowl and set aside.
When the rice is finished cooking, mix in the harissa vinagarette until all the rice is coated. Scoop the rice onto plates. Next, place the cauliflower over the rice. Add the toppings and drizzle with dressing.
Enjoy!
Carb counting Strategy
*I don't give exact carb counts on my recipes because depending on the size, measurements, and brand ingredients that you use, you might have a different count that me! However, this is how I fared.
I bolused for 40 carbs. The carbs mainly came from the rice, dates, and agave. I gave an additional unit a few hours after because of the fat (mainly olive oil).
If you make this, please tag me on IG !! @beetsandbetes.
