I’m pretty sure you all know that I’m not fond of food trends. I’ve probably mentioned this numerous times. So if something becomes popular and trendy, I completely ignore it.
Sure, I’m old(er) and old-fashioned, but it’s just my personality. I never wore white metallic lipstick in the 60’s, either.
The dumb thing is, sometimes when you’re too stubborn, you can really miss out. Like the bowl trend. Is there one on my blog? No! But they do look lovely.
And in the 80’s, when I really started cooking, I looked down my nose at both sun-dried tomatoes and basil pesto because they were everywhere. I have no idea how many years I lost not indulging in those two fabulous foods. I’ll never forgive myself for that.
Which leads me to… cauliflower rice. Nope.
Then, thanks to the lovely Serena from her blog, Domesticate Me, I saw a recipe that I couldn’t ignore. It was a cauliflower and carrot rice with almonds and golden raisins.
If you don’t know Serena, you must check her blog out and her just-published cookbook, The Dude Diet.
She’s a doll, she’s funny, and she swears. Oh, and she’s a professionally-trained chef. What’s not to love?!! But also, and this is important to me, if I comment, she responds to my comment.
Now this may seem a bit silly, but I will stop following blogs if the authors have no time for me. It’s not that I’m so great, it’s because the best thing about blogging in my four-plus years of doing so, is the interaction. It’s like this virtual, giant group of foodie friends that you get to know around the world.
Plus, on some of those fancy blogs, you can tell that the author responds to nobody’s comment. They’re just too important and busy. I just don’t get that.
Serena has been on her book tour around the U.S., but she is still responding to comments. And I know how much time it takes, because I follow many blogs. It’s just part of the dedication one should have to one’s blog. And Serena’s blog is also one of those fancy ones!
I promised Serena that I would make her “rice” dish because it really sounded lovely. She assured me it would not disappoint.
Golden Cauliflower and Carrot Rice
Adapted slightly from Domesticate Me!
1 medium head cauliflower, florets only, about 1 lb. 6 ounces
Baby carrots, 8 ounces
1 tablespoon extra-virgin olive oil
2 teaspoons ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
Juice of 1 lemon
¾ cup chopped parsley leaves
½ cup golden raisins (I used figs)
½ cup chopped raw almonds (I used hazelnuts)
Lemon wedges for serving (optional)
Add about half of the cauliflower florets to a food processor and pulse until a “rice” forms. Place in a large bowl, then process the remaining cauliflower.
Process the carrots the same way, and add the riced carrots to the cauliflower.
Heat a large skillet over medium heat. When hot, add the cauliflower and carrot rice, turmeric, cayenne, cumin, and a good pinch of salt.
Cook for 2-3 minutes until the rice is just tender.
Turn off the heat and stir in the lemon juice.
Fold in the parsley, dried fruits, and toasted nuts. Taste, and add salt if necessary.
I served this “rice” with some grilled chicken that was marinated in a garlic-parsley marinade.
What’s really fun is changing up the dried fruits and nuts according to your taste and the season. Imagine this dish with dried cranberries and pistachios in December!
Dried figs and hazelnuts are really more autumnal, but I had them on hand and I love them.
Okay, so am I glad I finally tried cauliflower rice? Of course! But I really liked what Serena did with the dish, adding carrots, seasoning, and the fruits and nuts. I can also see this as a salad with a vinaigrette, maybe with some orzo, or barley, or just like it is.
Serena’s actual name for this dish is Cauliflower and Carrot Golden “Rice,” and she serves it in a bowl, but it’s okay, cause I like her. I put mine on a plate. Maybe I can start a plate trend?!!