This delicately flavoured, highly aromatic, golden cauliflower rice is the perfect Paleo accompaniment to any Indian dish…
This dish ticks all the right boxes for a Friday night special.
Ridiculously quick and easy to prep, laughably rapid as well as simple to cook, and yet still able to offer that touch of decadent luxury you get from any meal where good quality beef plays a part.
It sets you up perfectly for a weekend cooking campaign, easing you into the “what can we do to top that” mindset, so that come Saturday morning you’ll be camped outside the supermarket’s doors, clamouring to be let in, so that you can get your hands on The Good Stuff you need for the days ahead…
This dish was kind of half-inspired by a post by Dana over at “I’ve Got Cake.”
I first read that post during a moment of extreme weakness, when I was in that awful no-man’s-land between breakfast and lunch. God, it looked good.
Fast forward a few days, and our local hypermarket unexpectedly had some broccolini in. Three quarters of the people who shop there will scream and run away if they see unfamiliar vegetables, but the rest will buy them for the sake of buying them and to bolster their bourgeois credentials, so I had to move fast.
Once upon a time, when clan Paleovirtus lived in Belgium, we were on a visit to the Plankendael zoo.
Eventually we made our way to the “Nordic” enclosure. Belgians were seemingly both charmed and amused to see us chatting away to the animals in Swedish.
Amusement quickly turned to a mixture of horror and disgust when they then realised that we were actually discussing how tasty they would be.
As well as zucchini / courgette and carrot “pasta”, they have started selling cauliflower rice, which we will take a closer look at here.
My first thought when I read about the introduction of this range of products was “what took them so long?”
“Chocolate!”, exclaimed Paleovirtus Jr., quite out of the blue one afternoon. “We need chocolate!”
She then disappeared into her room, to do some research. She re-appeared a half-hour later with a shopping list, and promptly shot out of the door, heading in the general direction of our local hypermarket.
As any of you who follow this blog’s mutterings on Twitter may remember, I boldly announced my Paleoification of Kung Pao Chicken last Wednesday.
You might also recall that I went on to describe the results of that particular culinary outing as “less than stellar”. To be fair, it was edible. Kind of. Well, I’m still alive, aren’t I?
This dish comes from Yangzhou, in the Yangtze River delta. The dish’s name comes from the fact that the meatballs resemble the head of a lion, and the accompanying green vegetables resemble the king of the jungle’s mane.
I love this dish – it’s one of the first dishes I look for on a restaurant’s menu.
Paleo snacks can be a bit of a problem.
Sure, there’s always fruit and nuts, or tinned fish, but they can become a bit samey if you’re away from home or on the road for more than a couple of days.
Sometimes, you find yourself yearning for something with a bit more “ooomph”. Something meaty.
I know, I know….another Chinese soup…
Look, I really wasn’t going to post this.
It came about due to a not-very-frequent alignment of the culinary planets, a weird set of circumstances that 9 times out of 10 would result in an abomination that even the dog would turn his snout up at.