CAULI-WOW-ER
Sometimes you just feel like getting a little fancy with your food! For the longest time, I've wanted to incorporate more of my Bajan roots into my cooking. So last night, I decided to do a light + fun take on a childhood favorite: curry!
I've heard a lot about cauliflower rice, which is a terrific nutrient-rich and low-carb alternative to traditional rice, so I knew I wanted to incorporate it into this dish. And I knew I wanted some savory yet sweet to balance the natural tartness of the cauliflower, so seared scallops seemed like the perfect companion!
And sure enough, it was a hit! My husband and my step-daughter absolutely loved this dish and I hope you all will enjoy it too!
So here's what you'll need:
- 1 head of cauliflower (coarsely chopped into medium to large florets)
- 1 bag of baby spinach
- 12 to 16 scallops
- Coconut oil
- Yellow curry (to taste)
- Garlic (to taste)
- Basil (to taste)
- Salt (to taste)
- Ginger (to taste)
- Flour
- Milk
- Blender or food processor
Now onto how you put it all together:
Curry Cauliflower Rice-
1. First, you take your cauliflower florets and place them in the food processor or blender. Then you'll pulse/ blend the florets until they take on a nice rice look + consistency. Place the "rice-y" cauliflower in a small to medium bowl and repeat until all of your cauliflower has been blended.
2. Next, combine the curry, ginger, basil, garlic, + salt into a small bowl and mix together. We tend to be quite heavy handed with spices and I personally used this blend throughout the meal prep, but use as much or as little of it as you deem fit (you can always package and use this blend later).
3. Now, put at least two to three tablespoons worth of coconut oil into a large frying pan. The rice is going to stick somewhat to pan as it cooks through, so don't be afraid to be generous with the coconut oil. Stir in the curry spice blend as it heats up. Then, gradually, add in the cauliflower and allow it to cook through (adding in more of the spices and salt as is needed to suit your taste).
4. Finally, rinse and mix in spinach until they're wilted. Set aside.
Seared Scallops & Curry Sauce-
1. Rinse + dry scallops before sprinkling salt and pepper on top. Set aside.
2. Heat and season coconut oil, using your spice blend, in a medium pan then reduce your heat to a medium. Add scallops to pan and cook for around 90 seconds on each side or until golden crust is achieved on both sides. Remove from pan and plate with your "rice".
3. Lastly, on a low to medium low heat, add a little more coconut, some flour, and curry into the pan you just used to cook your scallops and stir until you achieve a pasty mixture. Then, slowly whisk in milk until your curry sauce has a nice creamy texture. Drizzle on top of your dish and serve!
Write me using the form on my contact page and let me know how it goes!
Live well, eat happy!!
