From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
Cauliflower Fried Rice
Add hot peppers, pepper flakes.
Cauliflower Raw Rice Salad
1.Break cauliflower in florets and cut off most of stalk. Stalk just doesn’t shred nicely.
2.Rinse cauliflower, drain and pat dry.
3.Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for pieces of stalk.
4.Add some maple herb vinaigrette (below) to lightly moisten cauliflower rice.
5.Add chopped, fresh tomatoes, including any juice, small diced cucumber, shredded carrot – really whatever you would normally add to a rice salad. Stir and serve.
Salad is crisp when freshly mixed, but cauli does soften if refrigerated overnight. But then you could stir fry it for fried rice. Lovely light crunch without the softness of rice. Stand over bowl eating before serving good.
Maple Herb Vinaigrette
1 tbsp gluten-free white wine or red wine vinegar, apple cider vinegar or fresh lemon juice
good pinch of salt to taste
freshly ground pepper
1 tsp gluten-free Dijon Mustard. You can also use honey Dijon, spicy for variation.
2 tbsp maple syrup – I use stronger tasting maple syrup – Grade A medium amber.(think of using honey if you don’t have maple syrup)
2 tbsp olive oil
6 Tbsp avocado oil or sunflower oil
1/2 cup fresh parsley measured before chopping
green of 4 green onion/spring onion, scallion stalks
few celery leaves if you have them
1.Put vinegar, mustard, salt, pepper and maple syrup in jug or 2 cup Tupperware style container or clean jam jar. Stir to dissolve salt etc.
2.Add oils and fresh herbs. Run immersion blender to finely chop herbs. If you don’t have immersion blender then chop herbs finely with scissors and add to dressing. If you do use immersion blender, dressing will thicken and go almost white/green in color. On refrigeration, olive oil will solidify and then revert to liquid at room temperature.
This dressing mellows on standing so that no one ingredient overpowers the others. Try it this way first and then experiment with different vinegars, other fresh herbs but try less total quantity of herbs, add different mustards etc. Remember your taste for salt or sugar can be different to mine.
With the scandal over olive oils, I find that most evo’s are far too bitter and overpowering in a vinaigrette/salad dressing. This is my go-to dressing, easily made, loved by everyone. Please don’t substitute fake sugar or agave nectar. Maple syrup or honey add to taste, they’re not just a sweetener.