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.

 

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