Cauliflower is one of my favourite vegetables, right up there with kale and broccoli (yes, I’m a glutton for brassicas!). The whole cauliflower 'rice' concept has been making the rounds for a while now. Chinese-style cauliflower fried 'rice' is its most usual application, but I decided to branch out from East Asia and head south to India for this riff on biryani.
Biryani is traditionally a rice dish made with spices, meat and vegetables. Here, I replace rice with cauliflower 'rice', and in case you haven’t picked up on his trend, here’s how it works: Take some cauliflower, break it up into florets, put it in a food processor, and process until the cauliflower is broken up into tiny rice-like bits. There you have it - cauliflower 'rice'! (Or cauliflower 'bulgur wheat' if you’re making tabbouleh.)
Biryani is the perfect dish for cauliflower 'rice' because cauliflower goes so well with the spices involved: ginger, garlic, cinnamon, cardamom and chilli. Served with a big spoonful of Greek yoghurt (if not catering for vegans) and a handful of toasted cashews and it makes a meal in itself.