Cross off dal khichdi and pulao from the menu!
Go for Chef Sabyasachi Gorai's tempting Walnut Blue Cheese Cauliflower Rice.
Perfect for those of you avoiding carbs -- the blue cheese adds a touch of indulgence.
Walnut Blue Cheese Cauliflower Rice
- 1 medium cauliflower
- Handful walnuts, chopped
- 2 garlic pods, chopped
- 20 ml extra virgin olive oil
- 1 piece, approximately 100 gm, blue cheese or gorgonzola cheese, cut into cubes
- Dash of pepper
- Salt to taste
- Chop the cauliflower and then grate finely to get riced cauliflower.
- In a heavy-bottomed frying pan over medium heat, saute the chopped garlic with the olive oil.
When the garlic is lightly browned, add the chopped walnuts and the riced cauliflower.
Saute a few minutes until the cauliflower is cooked; don't overcook.
Take off heat, add the cubes of blue cheese.
Season with salt and pepper and serve.
Note: For vegan cauliflower rice, use vegan cheese or vegan cheese powder, both available online.
Those on a Jain diet may skip the garlic and season with hing or asafoetida and use a vegetarian cheese.
Blue cheese is high in salt. Opt for a low-sodium cheese like mozzarella or emmental or grated paneer.
For a little added spice, sprinkle chilly flakes or drizzle Tabasco.
Chef Sabyasachi Gorai is a consultant chef and mentor.