Cranberry Walnut Cauliflower Rice

If you would have told my younger self that I would like rice in future, I would probably have slapped you right in the face. ¬†I was never much of a rice eater growing up, but now, I’m all about my grains or fake grains in the case of this recipe.

Sometimes I just don’t feel like waiting for what feels like a lifetime for brown rice to cook, only to go to the pot, to find it’s still not ready. ¬†When I think about the festive cooking approaching and waiting for grains to cook it fills my soul with a lot of food fear! ¬†What if I wont have time to make dauphinoise potatoes? because of rice! ¬†No, way that’s happening.

Instead of ¬†slaving away in the kitchen this quick festive side dish is just what you’re looking for. ¬†It’s pretty to look at and tastes really good, an added bonus? You’re sneaking in an extra vegetable during the season of overindulgence!

Cranberry and walnuts, just screams this is a festive recipe, doesn’t it? ¬† It’s that special combination that will make you feel like you’re really cooking a holiday feast !

This recipe is pure gold, quick, tasty and it looks really impressive on the table. ¬†Carl explained it as divine….and that’s a word we don’t often use in this house, but that’s a topic for another post!

CRANBERRY WALNUT CAULIFLOWER RICEserves 4 -6 

Ingredients

  • 1 large head cauliflower
  • 1 small onion, peeled and chopped
  • 2 – 3 tbsp vegetable stock
  • 1/3 cup walnut pieces, chopped and toasted
  • a handful of dried cranberries, the more the better
  • salt and pepper to taste
  • 1 tbsp oil
  • feta cheese – optional

Directions

Wash and dry your cauliflower.  Remove the greens, and break into florets.

Add the cauliflower to a food processor and process until the consistency of rice or a couscous.  You can also use a grater for this.

transfer to a clean towel and pat away the extra moisture.

In a large pan over medium high heat add the oil and onions.  Cook until translucent and fragrant.  Add in your cauliflower and saute for a minute.  add vegetable stock, lower heat and cover with a lid.  Cook for 5 minutes until tender.  Keep a watchful eye making sure not to burn it.

Add in the cranberries and walnuts.  Season with salt and pepper.  Sprinkle on some feta.  Serve.  Can be reheated really well.