Cauliflower rice has become a big thing amongst healthy eaters in the last few years. I have heard about it, stumbled over it on social media but never tried it until this weekend.
We spent the afternoon at the local farmers market and I picked up a nice big cauliflower head. When we got home Seb took the boys out for a walk and I set to experiment in the kitchen with what would be my first attempt to making cauliflower rice. I had been giving the dish some thought in the previous week and decided I wanted to try it with mushrooms and dill. I will definitely make this dish again and also try different flavour combinations. There is one I’m working on so watch this space……
Today we went up to Highgate woods as Casper was invited to one of his friends birthday party. The party had a Star Wars theme so the wood was filled with little Stormtroopers, one Darth Vader (Casper) and an Owl. It started of with a nature trail, followed by lunch and cake in the woods. Once the sugar from the cake kicked in, the four year old’s turned in to little wilding’s, chasing after each other with light sabers.
All though it was a sunny day I got cold as the tree canopy doesn’t let through much light. When we got home I cooked this warming curry packed with vitamins and flavour.
The total time to make the curry is about 45 minutes. We had it just on it’s own but is goes really well together with rice or bread.
I don’t particularly like chickpeas in their whole form. I find the consistency a bit weird. I have tried to like them but no…..
Now I can say I love them whole!! When roasted they turn nice and crunchy. Make sure to serve them when they are still warm as they loose their crunch when they cool. They are still really nice but have more of a chewy consistency.
I’m so glad over my recent revelation as this is a great healthy addition to any salad. The peas for this salad got an Indian spiced twist but you could play around with the flavouring. Next on my list is to mix them with crushed garlic and rosemary.