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Cauliflower rice with basil, pine nut and cashew avocado cream

cauliflower rice recipe, low carb recipes, Paleo Crust, Paleo recipes, cauliflower, cauliflower recipes, Cauliflower rice with basil pine nut cashew avocado cream, beetroot recipes, beetroot, Modern Food Stories, Food Photographer, London food photographer, London food stylist

There’s no hiding that I’m a hopeless romantic. When it comes to showing my love for another I can’t help but want to feed them. Who’s with me here? With Valentine’s Day just around the corner I thought I’d put my soppy socks on (and my apron too of course) and plan a lovely meal for Mr B starting with this cauliflower rice with basil, pine nut and cashew avocado cream, heritage beetroot and pomegranate.

I’ve partnered up with my dear friend and fellow Paleo blogger Nicky Skinner to plan the ultimate mouthwatering Paleo and Keto friendly Valentine’s Day meals to spoil your nearest and dearest with. But we think the more the merrier to a party so we’re calling on all you die hard romantics with a love for healthy eating to join our party and get involved. If you’re doing some Valentine’s Day cooking/ baking and would love some shout out love head on over to Instagram and come join us. All you need to do is;

1) Make something tasty. Gluten free and sugar free (extra brownie points if you make one of our recipes!)

2) Follow @nicky.skinner and @paleocrust on Instagram and use the hashtag #healthyhappyvalentines

3) Tag us both in the picture and caption… and we’ll both share our favourites over the coming two weeks on the run up to Valentine’s.

I’m kicking off with my recipe for fluffy cauliflower rice with basil, pine nut and cashew avocado cream, heritage beetroot and pomegranate. It’s super easy to make, ready in under 20minutes, leaving you more time to run and get some flowers! Stay tuned tomorrow on Instagram for Nicky’s pudding… It’s pink and I’m totally in love with it! Jo x

Serves 2

Ingredients

  • 1 cauliflower
  • 10 radish
  • 2 small heritage beetroot
  • 3 tablespoons of pomegranate
Basil, pine nut and cashew avocado cream
  • 20g fresh basil
  • 1 large clove of garlic
  • 20g of pine nuts and cashews
  • 50ml extra virgin olive oil
  • 1 avocado
  • 1 teaspoon apple cider vinegar
  • Pinch of Pink Himalayan salt and pepper
  • 3 tablespoons of water
To serve
  • Fresh basil leaves
  • Sprinkle of pine nuts

Method

Remove the leaves and stalk from the cauliflower. Chop the cauliflower into chunks and blitz in a food processor using the S blade until it resembles a rice consistency. Transfer to a steamer on the hob and steam or par cook in the microwave on high for 5 minutes.

Allow to cool slightly, transfer to a muslin cloth or fine tea towel and squeeze out any excess water. Place back in the pan, season with a pinch of salt, add a drizzle of olive oil and fluff with a fork.

Peel the beetroot and top and tail the radish. Slice both finely. I like to use a mandolin as it gives nice even slice which looks extra pretty on the plate.

Meanwhile, simply place all the basil, pine nut and cashew avocado cream ingredients together in a blender like a Magimix and pulse until smooth. If you don’t have a food processor, you could you use a hand blender it just might not be as smooth.

To serve, plate the fluffy cauliflower rice and top with a good helping of basil, pine nut and cashew avocado cream and slices of beetroot, radish and top with fresh basil and pine nuts. I also like to mix the avocado cream through the cauliflower rice before serving. Do which ever takes your fancy. I hope this one is a Valentine’s winner dinner for you. Jo x