Cauliflower rice with chickpea-coconut curd

Cauliflower rice with chickpeas noodles

Cauliflower rice is a great substitute if you’re looking for a replacement for cereals. It has a very mild, neutral flavour and is a wonderful addition to all sorts of great sauces. It also tastes great raw or baked and is ready in a flash. In this way, you can add another vegetable to your diet, in such a way that at first glance you won’t notice that it’s cauliflower instead of rice. Try cauliflower rice with, for example, a nutritious coconut curry, for which we’ll share the recipe with you in a moment!

Quantity: for two
Preparation time: 30 minutes
Severity: medium
To prepare you need:

• one medium-sized fresh cauliflower head
• 230 g chickpeas, pre-cooked or preserved
• 200 ml skim coconut milk (18% fat content)
• 3 tablespoons crushed tomatoes
• 200 g fresh diced tomatoes
• 1 medium onion
• 1 lime
• 2-3 tablespoons water (instead of oil)
• 1 teaspoon curry powder
• ½ teaspoon ground spices
• ground black pepper (to taste)
• sea salt (to taste)

How to prepare cauliflower rice and curry?

First, prepare the cauliflower rice. To do this, wash and chop the cauliflower into florets. Then place the florets in a food processor and blitz to a fine, rice-like pulp. If you don’t have a food processor, you can also use a grater. Then prepare the curry. To make it, first heat the water in a pan and add the finely chopped onion to the hot pan. Sauté the onions for 3-4 minutes. Then add in the curry powder, ground spices. Simmer for a few more minutes. Finally, add the chickpeas, coconut milk, crushed tomatoes and fresh tomato cubes. Leave to simmer for a further 6-7 minutes over a gentle heat, season with salt and pepper and squeeze in the lime juice. Serve with crispy cauliflower rice.

P.S. As the curry itself is very flavoursome, the earthy cauliflower rice goes perfectly with it. However, if you prefer a more flavoursome “rice”, you can also cook the cauliflower rice lightly in a pan with seasonings of your choice.