'Salty with veggies is another way'


(Serves 4)

Cauliflower rice porridge:

  • 1 cauliflower
  • 1 1/2 cup  brown rice porridge (soaked previously)
  • 1 cup nut milk or coconut milk
  • 1 garlic clove
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp curry powder
  • Sea salt & black pepper

Garden topping:

  • Romanesco or broccoli florets 
  • 3 beets
  • A handful radishes
  • Fresh sprouts (alfalfa, broccoli, garlic...)
  • A handful almonds
  • 1/2 lemon juice and zest
  • A handful raisins
  • Olive oil
  • Sea salt & black pepper

This is a recipe open to many variations. You can make the cauliflower cream or use carrots, beets or broccoli instead to create the cream with your favorite taste and color. I added curry powder as i think it matches perfectly with the cauliflower but it is also delicious with some fresh basil and oregano. The topping is also very versatile, use whatever veggie you have in the fridge (strings of carrots, broccoli florets, chopped herbs, mushrooms slices, tomato cubes....), any kind of nuts and sprouts. I love to add a handful of raisins as it completes the triangle of flavor; salty, sweet and bitter.

To make the rice porridge: cook the rice as a porridge (1 cup rice x4 parts water) so in this case 1 1/2 cup rice it will be 6 cups water, and two pinches of salt. Let it cook for approx. 1 hour in medium-low heat (it will take longer if it is not soaked previously), until the liquid is gone. Now clean and cut the cauliflower and chop the garlic. Place both in a saucepan, covering them with natural water, add some salt and cook until it softens. Remove the remaining water. With a hand mixer or blender mix the cauliflower combined with the milk (this time i used almond milk), curry powder, oil. lemon juice, sea salt & black pepper. Mix until yo get a creamy texture. Place the cauliflower cream again in the saucepan and add the rice, combine and let it cook for 5-8 more minutes together.

To make the garden garnish: Chop and slice the vegetables. In a pan, drizzle some olive oil and sauté the romanesco and the beets. Toss with lemon juice, salt and pepper. In a pan, roast the almonds for a couple of minutes in medium-low heat.

To serve the bowls, add some spoonfuls of creamy porridge, topping it with the sauté veggies, the radishes, almonds and fresh sprouts. Grate some lemon, drizzle some drops of it and sprinkle some black pepper.