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Ingredients:
- 500of fresh cauliflower rinsed and chopped into florets
Method:
- Blitz in reverse for 5 seconds on speed 5. It should look like grains of rice.
- Transfer cauliflower rice into the varoma.
- Add 1-1.5L water in bottom of TM bowl and steam 15-20 mins, speed 2 on varoma temperature, stirring occasionally.
- Check for ‘crunch’ – and if you want it softer, steam a little longer.
- Transfer rice to a thermoserver/bowl/container and stir through your flavourings.
Options:
- Add some grated cheese once in a container/thermoserver
- Can also be made in the simmering basket (instead of varoma) if you have a smaller amount – cook for 10-12 minutes on Varoma Speed 3
Sauce Ideas:
Thai:
Ingredients:
- 2 Tbsp./ 30 g light olive oil, avocado oil or macadamia oil
- 2 Tbsp./30 g fish sauce
- 2 1/2 Tbsp. 40 g fresh lime juice (one lime, juiced)
- 1-2 cloves garlic or 1-2 tsp. minced garlic
- 1 medium chilli (optional – add more if yuou like it hot!)
- 1 small chunk fresh ginger or 1 tsp. powdered ginger
- 1 handful fresh coriander
- ½ capsicum, quartered
- 1-2 Tbsp. coconut milk
- 1 tsp. sesame oil
Method:
- Add oil, fish sauce, lime juice, garlic, chilli and ginger and blitz for 10 seconds, speed 8.
- Scrape down sides and add coriander and capsicum. Chop for 2-3 seconds on speed 5.
Add the sauce well before serving to let the ‘rice’ marinate.
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Sauce Ideas:
Thai:
Ingredients:
- 2 Tbsp./ 30 g light olive oil, avocado oil or macadamia oil
- 2 Tbsp./30 g fish sauce
- 2 1/2 Tbsp. 40 g fresh lime juice (one lime, juiced)
- 1-2 cloves garlic or 1-2 tsp. minced garlic
- 1 medium chilli (optional – add more if yuou like it hot!)
- 1 small chunk fresh ginger or 1 tsp. powdered ginger
- 1 handful fresh coriander
- ½ capsicum, quartered
- 1-2 Tbsp. coconut milk
- 1 tsp. sesame oil
Method:
- Add oil, fish sauce, lime juice, garlic, chilli and ginger and blitz for 10 seconds, speed 8.
- Scrape down sides and add coriander and capsicum. Chop for 2-3 seconds on speed 5.
Add the sauce well before serving to let the ‘rice’ marinate.
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