To get the best result for the rice, make sure you use a large enough frying pan so that the cauliflower can be fried in a thin layer. The chutney recipe is simple but delicious. The cinnamon provides an interesting, different flavour but don’t forget to discard it after about 15 minutes as it will overpower all other flavours otherwise. Can be served with marinated tofu (see previous recipes) or maybe a few pices of grilled halloumi cheese.
Cauliflower, 1 medium size head (about 1 kilo)
2 red onions, chopped
1 garlic clove, crushed
2 tbsp ginger, finely grated
Salt and pepper
150 g Cashews
1 tbsp honey
- In a food processor, blitz the cauliflower crowns (the stalks and hard core removed) into small, grain like pieces.
- Using a large pan and some olive oil, fry onion until soft, add garlic and then ginger.
- Turn up heat – add the blitzed cauliflower rice and fry over high heat , constantly stirring, until slightly coloured. Season with salt and pepper.
- In separate pan, toast the cashews, when done add honey and chili flakes.
- Combine all plus the chopped parsley.
12 tomatoes (1 kilo), quartered
1 onion, halved and sliced
50 ml red wine vinegar
1 tbsp honey
1 cinnamon stick
- Combine all ingredients in a sauce pan and let simmer on low heat for 40 minutes.
- After 15 minutes, discard the cinnamon stick.
This chutney may be served hot or cold.