We’re staying in a bit loft in San Francisco proper now, looking for our subsequent place to dwell. The kitchen is tiny: two electrical burners, a microwave, roughly 2 toes of counter house. There are many parallels to tenting within the Airstream trailer, and one-pot meals have been entrance and middle. Some higher than others. This is the one I preserve coming again to, at the very least as soon as every week. It’s a one-pot meal that hits all of the buttons with a rice and quinoa base flavored with store-bought Indian simmer sauce. It turns into a meal with the addition of tofu and cauliflower, over-the-top good when the toppings hit. Right here’s the way it goes.
Prepare dinner a mix of rice and quinoa in a giant pot. As quickly because it’s prepared, stir in a 12-ounce jar of your favourite Indian simmer sauce (concepts beneath!), stir in a bunch of tiny cauliflower florets and small tofu (or paneer cubes), and let simmer for a bit. Till the cauliflower is comfortable with flavorful sauce. Skinny with a little bit of water if it’s good to. Load up with no matter toppings are handy and also you’re good to go. It has been chilly and wet and this actually hits the spot. Leftovers are legit. Let’s discuss by way of some particulars associated to the components.
Indian-Spiced Rice with Cauliflower and Tofu: The Components
- Rice: I’ve been utilizing jasmine rice reduce with some quinoa. I introduced a massive bag of jasmine rice with us from LA, so it has been the go-to. In fact you may substitute basmati rice right here.
- Tofu: The aim here’s a nutritious one-pot meal with quantity of protein, greens, some complete grains, and many others. I’ve been utilizing little tofu cubes because the protein part. Paneer (cubed) would even be scrumptious. I’ve even accomplished a mix of the 2 up to now if that’s what you’ve gotten available, a bit unusual, however fantastic.
- Simmer sauce: The recipe calls to your favourite Indian simmer sauce. I usually make my very own simmer sauce (and preserve additional available within the freezer for fast meals), however till we get again right into a extra strong kitchen, I’ve been shopping for my manner by way of the Maya Kaimal simmer sauces. Up to now month I’ve cooked this recipe utilizing their Spicy Vindaloo, Kashmiri Curry, Tikka Masala, and Madras Curry (not sponsored, simply having fun with the road). All labored very well.
- Cauliflower: My principal suggestion right here is to purchase white or, maybe, orange cauliflower. Wayne got here house with purple cauliflower one evening and it simply didn’t look as appetizing blended in with the simmer sauce. Tasted fantastic, that is simply an aesthetic choice.
- Toppings: I are inclined to rotate by way of toppings on this. Let me let you know all the things I’ve tried. You may see chives, lemon wedges, peanuts, yogurt, and spicy bomba oil topping the bowl within the pictures right here. Up to now, toasted cashews, chopped cilantro and basil, crumbled feta cheese, labneh, and arugula have been welcome additions. Chili crisp could be nice. I like so as to add at the very least one crunchy ingredient, and one herby inexperienced topping. Raid your fridge!
Extra Rice Recipes
- Inexperienced Rice
- Citrus Rice
- Kale Rice Bowl
- Sushi Bowl
- Vegetarian Paella
- Rice Salad
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Extra Cauliflower Recipes
- Easy Weeknight Cauliflower
- Cauliflower Caponata
- Pickled Cauliflower
- Chickpea Cauliflower Korma
- Beer-Roasted Cauliflower with Pasta
- Easy Cauliflower Soup
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- all cauliflower recipes
Proceed studying One-Pot Indian-Spiced Rice with Cauliflower and Tofu on 101 Cookbooks
