Indian in 7 minted cauliflower rice with green pepper - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Indian in 7 minted cauliflower rice with green pepper By You Magazine - October 20, 2019 Cauliflower grated into rice-like grains is an ideal way to enjoy Indian flavours without the carbs and calories that rice has. It’s surprisingly filling and satisfying if flavoured well – best of all, it takes only a few minutes to cook. Gareth Morgans SERVES 4 1/2 head of cauliflower, coarsely grated or processed into ‘rice’ in a food processor 1 tsp cumin seeds 1 green pepper, cored, deseeded and finely chopped a small handful of mint, leaves picked (woody stalks discarded) and finely chopped squeeze of fresh lemon juice STORE-CUPBOARD STAPLES salt 2 tbsp sunflower oil 1. Tip the cauliflower ‘rice’ into a bowl, season with salt and set aside for 10 minutes. Squeeze the cauliflower in a sieve to get rid of as much juice as possible. 2. Heat 1 tablespoon of sunflower oil in a saucepan and add the cauliflower ‘rice’. Stir constantly over a high heat for 5 minutes or until it begins to slightly darken in colour (ensure you stir it frequently to keep it fluffy and avoid clumping). Remove from the heat, tip into a bowl and set aside. 3. Warm another tablespoon of sunflower oil in the same pan, add the cumin seeds and cook over a high heat until they darken, then add the green pepper and stir-fry for 5-6 minutes until soft. 4. Mix in the cauliflower ‘rice’ and mint. Adjust the seasoning to taste and drizzle with the lemon juice. 5. Serve with a salad and some natural yogurt. TIP If you’d like a bit of heat in this dish, add a couple of chopped chillies after the cumin seeds have darkened. Fry them for a few seconds then add the green pepper. GET MONISHA’S BOOK WITH 20 PER CENT OFF Indian in 7: Delicious Indian Recipes in 7 Ingredients or Fewer by Monisha Bharadwaj is published by Kyle Books, price £17.99. To order a copy for £14.40 with free p&p until 3 November visit mailshop.co.uk, or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved