1 medium head cauliflower
\n4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
\n3 leeks chopped
\n1\/2-1 onion chopped
\n1-2 cloves of garlic minced
\n3\/4 c rice
\n1\/2 tsp rosemary
\n1 tsp dried thyme leaf
\n1\/8 tsp turmeric
\n1\/4 tsp gr. cumin
\n1 tsp gr coriander
\n1\/2 tsp gr ginger
\n1\/2-1c cream (optional)<\/p>\n
I chopped three leeks, one large yellow onion and a med. head of cauliflower. I threw the onion and leek in a big pot and sweated them for a bit in olive oil added the garlic then added the cauliflower and about \u00be cup of jasmine rice and a quart of veggie stock. Add the spices. It needed a bit of water to mostly cover the vegetables and then I covered it and cooked it at a simmer for about thirty minutes.<\/p>\n
Can whirl or serve chunky. Serve hot or cold, add cream if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 medium head cauliflower 4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube 3 leeks chopped 1\/2-1 onion chopped 1-2 cloves of garlic minced 3\/4 c rice 1\/2 tsp rosemary 1 … Continue reading