Yes, more cauliflower rice! Sorry, we are just loving it too much lately. The produce market I like to go to has had great deals on cauliflower lately, and there are so many great ways to prepare it, so expect another post or two on the topic.
This particular take on cauliflower rice is perfect for serving alongside a curry or other Indian dish (like the baingan bharta I posted about earlier this week). The addition of the raisins and carmelized onions adds a nice hint of sweetness amidst the savory. For the best results, the onions really should be allowed to cook for at least 20 minutes, so I like to start the onions, then chop everything else, giving the onions a 15 minute or so head start on the cauliflower.
Cauliflower rice pilaf
Makes 4-6 servings
2 tbsp olive oil
1 medium onion, peeled, cut in half, and then cut into thin slices
1/2 c. almonds, coarsely chopped
2-3 cloves garlic
1 head cauliflower (about 2 lbs), grated or finely chopped
2/3 c. water or vegetable broth
1/2 c. raisins
1 tsp garam masala
salt to taste
1. In a medium sized skillet, heat 1 tbsp olive oil over low-medium heat. When the oil is heated, add the onion. Stir to coat evenly with oil. Cook, stirring occasionally, until onions are soft and brown, about 20 minutes.
2. In a large skillet (I use a 12″ cast iron one for this part), toast the almonds over medium heat for 5 minutes, stirring frequently. Remove almonds from pan and add remaining tablespoon of olive oil.
3. Add garlic to pan and saute for 1-2 minutes, add cauliflower and stir to distribute oil evenly. Add water and allow to cook for another 10 minutes, stirring a few times. Add raisins and onions, cook for another 5-10 minutes, until cauliflower is tender. Remove from heat.