A low carbohydrate alternative to rice or couscous, cauliflower works particularly well with curries. The jerk curry is simple and quick to make as well as being quite delicious.
Remove the outer leaves and biggest part of the stem from the cauliflower and cut the remainder into florets.
1 cauliflower
Pulse in a food processor until the cauliflower resembles rice or couscous - be careful not to over do it as you don't want a paste. Depending on the size of the machine you are using, it may be better to do 1/4 or 1/2 at a time (I used my high speed blender).
Dry fry the cumin seeds in a large non-stick frying pan over medium heat for a minute or two.
1 tsp cumin seeds
Add the rapeseed oil followed by the cauliflower and salt. Cook for about 5 minutes, turning occasionally to ensure even cooking and no burning. The 'rice' should be golden and cooked, but with a slight bite to it.
1 tsp rapeseed oil, pinch sea or rock salt
Sweet Potato Curry
In a large saucepan, fry the onions in the oil over a low heat for about 10 minutes.
1 tbsp rapeseed oil, 3 onions
Add the jerk seasoning and the carrots and fry for a few more minutes.
2 tsp jerk seasoning, 3 carrots
Add the sweet potatoes and ginger and stir.
2 sweet potatoes, thumb size knob root ginger
Add the bean, coconut milk and tamari or salt. Cover and leave to simmer for about 15 minutes or until the carrots and sweet potatoes are soft.
Once riced, the cauliflower can be kept covered in the fridge for 2-3 days and cooked as required.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.