Hi friends! Today I’m sharing one of my favourite recipes – coconut+miso cauliflower rice! This dish is super versatile and so simple. I came up with it one night when I was hankering after something warm, a little soft, a little creamy, a little sweet and a little savoury…and I think I nailed it with this recipe! It can easily be doubled and is perfect paired with salad, but can also be eaten the same way you would eat regular rice (although it is a lot softer and more moist, so depending on your tastes you may not like it with super saucy dishes).
A note for people who are unfamiliar with miso:
Miso originates from Japan and is a traditional food made by fermenting soybeans, salt and koji (the fungus Aspergillus oryzae). Occasionally rice and barely are also used. Most people know of miso soup, which is made using miso paste. Whilst high in sodium, traditionally-made miso provides a great savory flavour to dishes and is nutritionally dense. When choosing miso, make sure it is good quality and contains no flavouring agents or fillers. You want the miso paste to just be soybeans, salt, and rice (if used). I avoid all gluten like the plague, so I always make sure there is no barely in my miso, but that is just my personal preference. If there is little chunks in your miso, that’s also a good sign – it means it has been made traditionally using a longer fermentation method, rather than a quicker fermentation that has an entirely smooth texture (and is a lower quality miso). Generally, the darker the miso, the stronger the flavour. I buy Carwari miso and use ‘white’ miso for this recipe, as it has a more mellow, sweet flavor. I also use a ‘red’ brown rice miso in saltier dishes. You can find a comprehensive overview of miso here.
COCONUT+MISO CAULIFLOWER RICE
- Half a head of cauliflower
- Approx. 1 cup of shredded coconut
- Approx. 1/2 a cup of coconut milk
- 2 teaspoons of coconut sugar
- 1 tablespoon of miso paste
1) Cut the cauliflower into large chunks, then place into a blender or food processor and blend until you have a texture that resembles rice.
2) Add the cauliflower to a pan with the shredded coconut and coconut milk. You want all the cauliflower to be evenly coated in coconut milk, with enough to be moist, but not drowning in excessive liquid.
3) In a small bowl, mix the miso paste and coconut sugar with a small amount of hot water, until the paste is a little less thick and can be easily stirred through the cauliflower mixture.
4) Add the miso to the cauliflower and stir well to combine. Cook for about one minute on a medium heat.
5) Enjoy! I love having mine with a large salad, some sauerkraut, and tempeh, as seen below.
Let me know if you try this yummy cauli rice and tell me what you think!