Jamie Oliver posted a recipe for Veggie Korma & Cauliflower Pilau yesterday; it inspired me to make this for dinner. Really nothing at all like his recipe, he just used the cauliflower w/ no seasoning as a base to serve the korma over. We replaced batsmati w/ cauliflower in a more traditional Pilau recipe. Cauliflower is an amazing substitute for rice or cous cous if you’re trying to avoid processed white carbohydrates. You end up with a lot of the stalks left over. If you don’t have a rottweiler desperate to eat them like we do, then save for vegetable soup, roast & mash or just eat them raw! Super good for you!! This worked out really well; will definitely be playing around with this concept in the future. Already craving a Jamaican cauliflower “rice” & peas… For the Pilau you’ll need:

1 medium head cauliflower, cut into small florets w/ most of the stalks removed
4T virgin coconut oil
2 small yellow cooking onions, thinly sliced
1 tsp whole cumin seeds, dry roasted
1t cinnamon
5 cardamom pods, lightly crushed
1 bay leaf
1T ginger juice (finely grate fresh ginger into a coffee filter & squeeze out the juice)
generous pinch saffron threads, soaked in 2t warm water (optional)
1t salt
2-3T coconut milk
2-3T sliced almonds, toasted
2T sultana raisins
1/4c frozen peas, thawed

Blitz cauliflower in a food processor until the texture resembles rice; do this in smaller batches for a uniform consistency. Set aside.

Heat 3T coconut oil in a pot over medium. Add sliced onions & sauté until dark golden brown; remove from the pot & set aside. Quickly wash the pot if necessary. Heat remaining coconut oil over medium-low. Add cauliflower, roasted cumin seeds, cinnamon, cardamom pods, bay leaf, ginger juice, soaked saffron & salt. Sauté 1-2 minutes or until fragrant. Stir through coconut milk, cover & steam for 8-12 minutes or until cauliflower is tender-crisp. Stir through onions, raisins, almonds & peas; reserving some almonds & onions for garnish if desired. Remove from heat, cover & set aside until ready to serve.

For the spicy roasted tofu you’ll need:

1 block firm tofu, cut into pieces that resemble chicken tenders (use your imagination here…)
1/4 small onion, rough chopped
2 cloves garlic, rough chopped
1/2t ground cumin
1t ground coriander
1/2t cinnamon
1/8t ground cardamom
1/2t ground ginger
pinch cloves
Indian chili powder or cayenne, to taste
1T olive oil
2t tomato paste
1T apple cider vinegar
1/2t salt

Pureé all ingredients, except tofu, in food processor until smooth. Gently toss tofu pieces with half the marinade, let rest 15-20 minutes. Transfer tofu to non-stick foil lined baking tray, generously brush with remaining marinade. Roast at 400F for 12-15 minutes, flipping half way through, until well browned & puffed.

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