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Categories:
garlic oil garlic onions cauliflower white basmati rice soy milk coriander powder curry powder salt almonds fresh coriander leaves
Viewed: 125 - Published at: 2 years agoIngredients
- 3 Tablespoons of "Hot" Canary Island Garlic and Herb Olive
- Oil
- 4 cloves of garlic, mashed and cut up
- 2 onions, diced
- 1 head of cauliflower, broken into florets
- 1/2 cup white basmati rice
- 2 cups of soy milk
- 1 tsp coriander powder
- 1 tbsp (or to taste ) curry powder
- 1/2 tsp Celtic Sea Salt
- 1 cup slivered toasted almonds
- 1/2 cup fresh coriander leaves
Method
- Heat Canary Island Garlic and Herb Olive oil in a soup pot.
- Add onion and garlic. Saute 5 minutes, till onion is soft
- and transparent. Add cauliflower, rice, and 2 cups of water
- , bring to a boil, lower heat to medium-low. Cover pot and
- cook for 10 minutes, till the cauliflower is cooked. Add
- soy milk and seasonings, and almonds, and simmer 10 more
- minutes. Adjust for seasonings, too in the coriander
- leaves and top with some slivered almonds and "Hot"
- Splash and serve. It goes great with our Splash bread.
- Splash Bread: Cut a loaf of Cuban or French bread down
- the middle. Drizzle the Splash over the bread and then place
- the bread in the oven to broil until the bread is browned
- around the edges.
