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Cauliflower Rice

by Annalisa Brown (follow)
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Folonomo is a not for profit restaurant in Sydney Ė however donít let the description fool you into thinking the food canít be good. The food is absolutely to die for. The chefs need to be highly commended in how they successfully embrace the freshest local produce with the rich and eclectic tapestry of Australian culture. Itís what elevates Australia onto that international platform where our unique cuisine so beautifully showcases the diverse multiculturalism found in Australia.

Itís difficult to pinpoint what style of food is served at Folonomo, other than fresh, tasty and modern; without fancy foams and sauces disguising the high quality produce. If anything Folonomo encompasses health and vitality and cleverly uses herbs and spices to bring the food to life.

Who would have thought plain old cauliflower would be something I would wax lyrical about. The Cauliflower Rice that is on the menu had me wanting more. So much more, I picked through the ingredients so I could try and replicate the dish at home.

This rice is low in carbs and high in fibre

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 4 servings

Ĺ cauliflower head
1 bunch silverbeet
1 cucumber
1 bunch mint
200g pepitas
50g sesame
50g pine nuts
1 lemon juice and zest
Olive oil
Salt and pepper to taste

The star ingredient in this rice salad is the humble cauliflower

Use a box grater or food processor to grate the cauliflower into small pieces.

Squeeze any excess moisture from the cauliflower.

Grate the raw cauliflower into small pieces and dry fry or sautť for a couple of minutes

Dry fry or sautť the cauliflower on a medium heat.

Place the sautťed cauliflower rice into a large serving bowl.

Steam silver beet and shred into small pieces and add to the cauliflower rice.

Dice the cucumber and mint into small pieces and add to the cauliflower.

Combine the pepitas, pine nuts and sesame and toast in a small pan for a couple of minutes then add to the cauliflower.

Combine the lemon juice, zest, salt, pepper and olive oil in a small bowl and whisk until thoroughly mixed then drizzle over the cauliflower rice.

Refrigerate until require or serve immediately.

This dish is a great substitute for when a dish calls for rice or couscous.

Add fresh mint, cucumber, toasted pepitas, pine nuts and sesame to the cauliflower and season with lemon juice, zest, olive oil, salt and pepper

#Gluten Free
#Side Dish
#Clean Eating
#Fat Free
#Low Fat
#Sugar Free
#Pine Nuts
I like this Recipe - 7
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