I created this recipe for a healthy eating workshop last year & came up with lots of interesting variations. here I have shown the recipe in it’s simplest form, cauliflower, coconut oil & salt & pepper. However you can spice or jazz it up with any or all of the following ingredients: garlic, sweet potato, ground cumin, ground coriander, smoked chilli, black or white sesame seeds, coconut pulp leftover from making coconut milk or cream.
My other cauliflower “rice” recipe is steamed however I much prefer the roasted flavour.
Or eat it cold it makes for an awesome salad, add some almonds & fresh greens & other favourite salad ingredients.
Start with a cauliflower & heat the oven to 200 degrees.
Break into florets keeping the inner stalk & the leaves.
You can cut the leaves & stalk on Speed 5 for 2 – 3 secs. (This is also when you could put in roughly chopped sweet potato & garlic (optional) too – if you are doing that variation) then place the chopped veggies on a baking tray.
Place the florets into the bowl & chop on reverse for about 5 secs speed 4 – it will depend how big your florets are to start with.
Put some dollops of coconut oil onto the tray with all the cauliflower “rice” I also love sprinkling my favourite spices here as an option (a teaspoon or 2 each of ground cumin & coriander plus a tsp of smoked chilli) & some salt & pepper. Cook for about 20 mins stirring a couple of time to ensure even cooking.
Then it’s ready to serve anywhere you would normally serve rice or couscous – or you can add some fresh salad ingredients to make it into a delicious salad for lunches.
My favourite way to serve it is with butter chicken or another curry – YUM!!
you can make this simply as shown with just Cauliflower, coconut oil & salt & pepper or spice/jazz it up with any or all of the optional ingredients.
Salt & peper to taste
2-4 tbs coconut oil
2 cloves garlic - optional
1- 2 large sweet potatoes, roughly chopped, skin on - optional
1-2 tbs your favourite spices to taste, I like, cumin, coriander, turmeric & a bit of smoked chilli,
Black sesame seeds, optional
150g coconut pulp - optional, (leftovers from making coconut milk or cream)
Heat oven to 200 degrees.
Place garlic (if using) into the TM bowl & chop for 3 secs speed 7. Add the cauliflower stalk & leaves & sweet potato (if using) & chop for 2 -3 secs on speed 5. Scrape this out of the bowl & place onto a large baking tray.
Place cauliflower pieces into the TM bowl & chop on reverse for about 5 secs speed 4. Then add to the baking tray. Add coconut oil, salt & pepper & any or all of the other optional ingredients - spices, black sesame seeds & coconut pulp (if using) bake on 200 degrees 20 mins, stirring a few times.
Serve with your favourite curry or anywhere you would normally serve rice or couscous.
1tbs Fresh Turmeric, or 1 tsp dried ground turmeric
2 garlic cloves
2 spring onions
2tbs fresh ginger
1 fresh red chilli
2tb fresh parsley leaves
2tbs coconut oil
2 - 4 chicken breasts, cut into cubes
1tbs TMX vege stock paste or chicken stock paste
1 litre water or liquid chicken stock
3tbs tamari , or soy sauce
30g mirin, optional
1tbs Miso Paste
100g baby kale or spinach leaves
sea salt & pepper to taste
Place coriander leaves into TM bowl & chop for 3 secs/speed 7. Scrape out of bowl & set to one side.
Place lemon zest, parsley, ginger, spring onions, fresh turmeric, chilli, coriander roots & garlic into the TM bowl chop for 20 secs/speed 10. Add the coconut oil & cook for 2 mins varoma speed 1. Add the stock paste into the bowl.
Place the cubed chicken breast into the simmering basket inside the TM bowl. Cover the chicken with the water or stock.
Set time 20 mins on 100 degrees speed 2.
Ensure chicken is cooked through, & empty cooked chicken pieces into the broth into the TM bowl. Then add all remaining ingredients (except the kale or spinach) Don't forget the chopped coriander. Mix 10 secs reverse speed 1.
Place baby kale & or spinach leaves into soup bowl & pour the hot broth over, making sure to portion out the chicken cubes into the bowls. serve with extra chilli slices & more lemon juice to taste.
To celebrate the end of our Art History classes at TAFE we had a final trip to MONA, so of course there were a few of us that decided we needed to go in the Posh Pit on the MONA Ferry, why wouldn’t you want a glass of bubbles at 9.30am??
Nibbles for 2 in the Posh Pit
The exclusive front ferry deck for the Posh Pit people
Our MONA Ferry
Anyway I was thrilled my teacher organised for me to go into the kitchen & watch the Pastry Chef Lydia plate up 2 delicious desserts, 1 was inspired by one of the current exhibits by Cameron Robins. The dish was called The Black+X White – coconut, lemongrass & lime pudding, rum jelly, yuzu cream & black pearls. I really enjoyed the fresh flavours & different textures of the dish.
They do have a Thermomix in The Source Restaurant at Mona but I think it was used maybe once for one of the elements in this dish. Another popular dessert at the moment on their menu is a dish called The Garden (pictured below). In the pursuit of my education I also tried one of the other desserts at the Mona Wine Bar inspired by the exhibition, they named it after Cameron Robins himself & called it Mr Robins.
The Black+X White
The Garden – flavours of blackberry, pistachio, chocolate praline, puffed rice,honeycomb, beetroot soil.
Then of course I had to take a few photos – unfortunately we are not allowed to take photos inside the Museum to publish without permission, but we got some great ones of Tim’s Tattoos. And some of the Cameron Robins Exhibition too. But here are a few photos I took around outside with all the creative arty juices flowing – or maybe that was just the bubbles?! Because apparently your ferry ticket includes a free wine tasting!!
The famous Fink Jug – yes this is on my list of must haves (maybe after I have sold a few more Thermomix)
Our Ferry to take us back to Hobart waterfront.
And just like that our magical MONA day was over 🙂