The cauliflower rice bug has finally bitten me. I watch in amazement as the food processor makes mincemeat of florets. How easy is that! Why did I not make this earlier!
The riced cauliflower is sauteed in garlic oil, along with corn kernals. I pan roast sweet potato and shishito peppers. A green sauce made of cilantro, garlic, honey, cumin and chile flakes swirls with a little olive oil.
A pile of cauliflower and corn. Topped with sweet potatoes and shishitos. Green sauce spooned over the works. A quick toss brings it all to your plate!
CAULIFLOWER AND CORN RICE
Serves 2
2 cups Cauliflower Florets
1 cup Corn kernals ( fresh or frozen)
2-3 teaspoon Canola Oil
2 Garlic cloves, minced fine
1 Sweet Potato, boiled, peeled and sliced in half moons
5-7 Shishito Peppers, cut into 1" pieces
Kosher Salt
Green Sauce
1/2 cup Cilantro
1 Garlic clove
1/4 teaspoon Cumin Powder
1/2 teaspoon Chile Flakes
1 tablespoon Honey
1 tablespoon Lime Juice
A pinch of Kosher Salt
Use a food processor to pulse the cauliflower florets into rice. It was 8-10 pulses for me.
Heat 1 teaspoon oil in a nonstick saucepan.
Add sweet potato half moons. Fry till golden brown on one side , then flip and cook the other side.
When you flip the sweet potato, add shishito peppers and saute on high heat till tinged brown. Season with Kosher salt.
Scrape veggies into a bowl.
Return pan to a medium flame and add 1 teaspoon of oil.
Drop minced garlic into the oil and let it turn golden brown.
Spoon cauliflower rice into the pan and saute for 3-4 minutes.
Add corn to the pan, season with kosher salt stir well and cover pan. Cook veggies for 3-5 minutes.
Blend cilantro, garlic, cumin, chile flakes, honey, lime juice and olive oil till smooth and creamy.
Spoon cauliflower and corn into a serving bowl.
Top with sweet potato and shishitos.
Season generously with green sauce.
Toss rice and enjoy!
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