Sunny summer days cry out for picnics, cricket matches and bbqs. And we're here to give you some inspiration for your summer menus!
A South Indian party or picnic is never complete without a mixed rice of some sort - think white rice with spicy grated carrots or masala aubergines or nutty toasted coconut.
We've created a version of coconut rice already - our kale cranberry coconut rice but the most popular flavour of mixed rice has has got to be lime! The bright yellow hue from tumeric and tang from fresh lime juice make it the perfect summer dish!
We decided to keep all the flavours but swap out the white rice for cauliflower couscous as a lighter alternative! This grain substitute is made by blitzing raw cauliflower into a fine, grain like consistency- it can be steamed in the microwave or simply eaten raw.
This dish is so simple and quick to whip up. All the flavour comes from the tempering mixture of mustard seeds, curry leaves, green chilli, asafoetida and tumeric, all classic South Indian spices.
Right at the end we add in lots of fresh lime juice, some toasted cashews and pistachios for crunch and coriander for freshness and colour!
For a really authentic touch, serve in little biodegradable banana leaf cups with a spoonful of spicy pickle!
N & N
Time: 20-25 mins
1/2 a head of cauliflower turned into couscous
1/2 green chilli finely chopped
1/2 inch piece ginger finely chopped
3 tbsps finely chopped coriander
1/2 tsp mustard seeds
1/2 tsp tumeric
1/4 tsp asafoetida
3-4 curry leaves
1/8 cup pistachios
1/8 cup cashews
1 tbsp sunflower oil
- Break the cauliflower into small florets and place in a blender - pat the florets dry with some paper towels to remove any excess moisture as this will make the couscous clump together and turn it into a puree like consistency which we definitely don't want!
- Spread the pistachios and cashews out on a plate and microwave on high heat for 2-3 minutes. Mix them around and put them back in the microwave for another 2-3 minutes until they're light golden brown and toasty! Once the nuts have cooled, break them into rough pieces.
- In a saucepan pan heat the oil and after 2-3 minutes add in the mustard seeds - they should start spluttering!
- Add in the ginger, chilli, curry leaves, tumeric and asafoedita and mix through for a few minutes. Be careful to make sure the mustard seeds don't burn. Remove from the heat.
- Add the cauliflower couscous to the pan with the tempering mixture and mix it all through. The tumeric should colour the couscous with a wonderful golden hue! Add in the salt, lime juice, chopped nuts and coriander and give it all a good mix!
Serve it fresh or pack into tupperware boxes for a packed lunch or picnic! It tastes delicious with baked crisps or microwave popped poppadums!