I can’t believe it’s 2019! How time has flew by…
Bear with me as I’m just getting back into my writings and penning down all my thoughts. I’ve been very much deliberately staying away from my instagram page @athomewithsimone for a quick social media detox, to consolidate all my thoughts, slow down, sneak in a couple of books and re-navigate the sails. I’ve got some exciting things in mind!
In the meantime, I know how some of you have been bugging for me to post this recipe up. It’s actually really simple to whip up – a great non-carb alternative for the young and old alike. If you don’t like cauliflower – don’t give this a miss – instead, try it! Several of my guest whom are cauliflower-enemies, commented that they were converts!
- Always fry up the onions first, then the garlic. Onions tend to require a slightly longer cooking time for it to soften and sweeten, whereas garlic burns first.
- Be patient.
- I simply added cranberries instead of raisins, because my husband has a no-no with raisins – I felt like cranberries or raisins alike, give sufficient sweetness.
- In addition, I’ve also added pinenuts, for added crunch!
- When grating the cauliflower, leave out the stems. Grating can be tedious if you don’t use a good grater!
Cranberry Cauliflower Turmeric Rice
Preparation Time: 45 Mins
- 1 grated Medium Sized Cauliflower
- 1 finely diced White Onion
- 1 finely diced Garlic Bulb
- 1 tspn Turmeric Powder
- Handful of Cranberries
- Handful of Pine Nuts
- 2 tbspn Groundnut Oil
- Grate cauliflower and set aside.
- Add groundnut oil into heated wok
- Saute Onions for a good 5 mins, then gradually adding the garlic, fry till fragrant.
- Add in the grated Cauliflower, followed by turmeric powder, mix well.
- Fry and constantly stir till cauliflower softens – it should take around 8 – 10 minutes.
- Turn off the flame, toss in Cranberries and serve with pine nuts! Enjoy!