Cashew & Cauliflower Rice with Chimichurri

Name: Cashew & Cauliflower Rice with Chimichurri
Prep time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: Salt; 1 large cauliflower (about 1kg/2lb 2oz); 3 tbsp neutral oil, for frying; 1 celery stick, halved lengthways, then roughly chopped; 2 shallots, roughly chopped; 1 green chilli, deseeded and finely chopped; 1 heaped tsp cumin seeds; 1 cinnamon stick; 2 bay leaves; 100 ml (3½ fl oz/scant ½ cup) extra virgin olive oil; ½ large bunch of parsley, leaves picked; 3 sprigs oregano, leaves picked; 3 garlic cloves; 1 red chilli; Pinch of dried chilli flakes; 2 tbsp red wine vinegar; 4 eggs; Neutral oil, for frying; 75 g (2½ oz) cashews, toasted and roughly chopped; 100 g (3½ oz) frozen peas; 1 lime, cut into wedges; Flaky salt; Dried chilli flakes

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Appearing relentlessly on menus everywhere over the past few years, this brassica is the champion social climber. The spices in the rice and chimichurri are inspired by the sunshine flavours of South America. Instead of the crispy egg, try serving the rice alongside a curry (see Sweetheart Red Curry).

Ingredients

For the chimichurri

2 bay leaves
100 ml (3½ fl oz/scant ½ cup)<

Americas
United States
Main course
Vegetarian
Gluten-free

Method

Place the bay leaves in a small saucepan, along with the extra virgin olive oil. Heat gently on the hob until the bay leaves begin to crackle, then remove from the heat and leave to infuse while you prepare the rest.

Finely chop the parsley, oregano, garlic cloves and red chilli and add them to a small bowl with the chilli flakes and ¼ teaspoon salt. Set aside.

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