After my birthday in June this year, we both agreed that after months and months of fine food and wine – at home and out – the time had come to reverse course.
There were a few strategies that worked.
One of them – calorie counting – was great. It helped eliminate snacking, put an end to my morning cappuccinos and made me make informed (and smarter) decisions about how much olive oil I should be drizzling on salads
(I.E. none at all.)
Another was the world of 300 calorie meals where I learnt of zoodles (zucchini noodles), squash pasta (substituting pasta for pumpkin), cauliflower pizza bases (amazing) and cooking with plenty of prawn and turkey.
Cauliflower rice is something I have previously written about as a genius alternative to rice and during our few months of lean cooking, I really dialled up Cauliflower rice and what we did with it. (After it is cooked, try toasting it in a wok: amazing.)
This dish cooked by Nat last night is excellent on quite a few levels.
Firstly, it is just plain delicious. It’s really tasty, it’s light, it’s aromatic.
Secondly, it’s healthy.
Thanks to the wonderful cauliflower rice.
I’ve learnt a long time ago that healthy eating didn’t mean compromising on flavour. More recently, I learnt that healthy eating didn’t mean smaller portions and being hungry.
Save your carbs and calories for the weekend and give this cracker a go.
1 tbsp garam masala
2 garlic cloves, finely grated
2 tbsp vegetable oil
4 lamb rumps (about 200gm): we used lamb backstrap
1/3 cup rice wine vinegar
Plain yoghurt and vinegar to serve
600gm cauliflower, coarsely chopped
1 tbsp vegetable oil
1 eschallot, finely chopped
1cm piece ginger, finely grated
1 garlic clove, finely chopped
1 sprig fresh curry leaves
1 tsp ground turmeric
3 tsp nigella (cumin) seeds
1/3 cup currants
1/2 cup roasted almonds
1 cup coriander, coarsely chopped
- Preheat the oven to 200c. Combine the garam masala, garlic and half the oil in a large bowl, season to taste, add lamb and massage to coat well. Heat the remaining oil up a large frying pan over a high heat, add the lamb and fry until well browned all over. Transfer the lamb to a baking tray and roast for around 10 – 12 minutes for medium-rare. Cover loosely with foil, rest for 10 minutes and then slice.
- For the cauliflower rice, bring vinegar to the boil, add the currants and remove from the heat.
- Process the cauliflower in a food processor until finely chopped. Heat oil in a large frying pan over a high heat, add the eschallot, ginger, garlic and curry leaves and sauté for 2 – 3 minutes until tender. Add the turmeric and nigella seeds, stir until fragrant and then add the cauliflower and stir until tender: 2 – 3 minutes.
- Strain the currants, add to the pan along with the roasted almonds and coriander and season to taste.
- Top cauliflower rice with lamb, scatter with coriander and serve with yoghurt.