I know, I know, how ridiculously stereotypical to be making something low-carb on the last day before “back to work”.
I love rice, but I’m open to the idea of having an alternative source of “white stuff” with fewer calories.
I used 150g or so of cauliflower. Maybe a third of an average head? Mine was in a pack of “cauliflower and broccoli” and I’ll do something else with the broccoli.
Wazz it up, as Jamie Oliver would say. This means you’ll need to clean a blender, which I bet Jamie never does himself. I used my Nutribullet, adding to the list of things I’ve made in it that do not contain 1/2 green veggies. This is not because it is superior in any way, it’s just easier to clean up. If you don’t own, or do not wish to wash up, a wazzing device, you could attempt to grate the cauliflower instead.
Here it is in a dry non-stick frying pan, looking a bit like fake snow. I’ve sprinkled some turmeric over it, which rather ruins the snow effect (never eat yellow snow!).
I then wandered off, which I do not recommend you do, and came back to a smell a bit like toast. Scraped (gently, with a wooden utensil) the cauliflower off the pan and it came out an interesting mottled yellow-and-black-and brown colour. Not entirely unattractive.
This is it with my curry (and some steam). The amount it made was not huge – I’d recommend using a bit more, maybe half a head per person. Raw cauliflower is 25 calories per 100g according to Google so I think we can be pretty relaxed on the quantities.
How does it taste? Well, it tastes a bit of cauliflower and a bit of the black bits of burnt toast. But when used to soak up curry sauce it tastes of curry sauce. So I’d call that a success.