10 November 2009

Chicken Curry & "Rice"

It seems everyone is looking for a short cut or substitutions.

What do you eat instead of bread? What do you eat in place of rice? Chips? Pasta?

I'm not really a big fan of substitutions. We've been conditioned to believe that every meal has to contain a starch of some kind or we have conniption fits. I tend to think that we need to just overhaul our current perceptions of what our dinner plate is supposed to look like.

But I do have a confession to make. Last night, I made my very first plate of "cauliflower rice." This has long been a common recipe in the world of the "paleolithic" and "primal" food movements, but one I had never really given much attention to until now. This stuff looks and feels like rice, and hardly tastes like a vegetable at all.

So how do I make it?

Wash and cut a large handful of cauliflower florets. Place them in a food processor and pulse them until they reach a grain-like consistency. Grease a nonstick skillet with avocado/walnut/coconut oil or butter and add 1 tblsp. of almond flour. Let this mixture cook on medium heat for about 3 minutes. Add in your cauliflower, stir, and continue to cook until the cauliflower becomes a bit soft (about 8-10 minutes). Then, add 1 tblsp. of water, 1/2 tsp. of cinnamon, and 1 tsp. of cumin. Continue to cook until all the water has evaporated. Stir occassionally to prevent too much browning. You won't even know it's cauliflower!

I paired this up with some chicken and shrimp that I simmered in some unsweetened coconut milk (not coconut water), paprika, and spicy curry powder. You should be able to find canned coconut milk in the Asian/Thai section of the grocery store.

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