Cauliflower Rice in a Pink Lettuce Cup

c pinklettece lychee_89I had never heard of or seen pink lettuce either until it crossed my path twice, in the space of two weeks. First, in the Rialto Market in Venice, there it was piled high, the stall holders thought it very amusing at how much attention I gave it. Luckily our chef on the Venice Retreat I was attending bought some and served it dressed lightly in oil and seasoning to accompany our evening meal. A little tougher I though than say iceberg, and perhaps a little more bitter but aside from the spectacular colour it’s just very similar to lettuce. I thought that would be it. My unicorn of the vegetable world glimpsed once never to be seen again, unless I crossed the water back to Venice.

A week after I returned, there is was in a Leila‘s in East London. I couldn’t believe it and bought a bag full.

But then what to do with it? And since it was winter, no one at home fancied salad for lunch and dinner for the next few days so I used this as an exuse to try a recipe on my To Try list, Cauliflower Rice (because sometimes you need a carb looking alternative to carbs, don’t you?) and I was very curious if this would pass the rice taste test.

I actually love cauliflower laced with coriander so I put this together adding the edamame to contrast with the pink and add a little crunch and viola the prettiest of dinners. I’ve added the full recipe below. If you find a pink lettuce will you let me know?!

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Makes approx. 12 cups
Ingredients

  • 1 pink lettuce, if you can’t find it iceberg works well
  • 1 medium cauliflower
  • 2 tbsp. olive oil
  • 2 garlic cloves, crushed
  • 2 medium eggs, beaten
  • 3 spring onions sliced
  • 2 tbsp. coriander seeds crushed
  • 2 tbsp. soy sauce

Method

  1. To prepare the cauliflower, first wash it thoroughly, chop into manageable pieces and pulse in a food processor until you have an even crumbly rice texture. Da-dah – Cauliflower Rice!
  2. Heat the oil in a deep frying pan or wok, add the garlic and coriander seeds and cook for 2 minutes. Add the cauliflower and edamame and stir-fry until the cauliflower is cooked.
  3. Make a well in your cauliflower mixture and add the beaten eggs. Continuously stir until the eggs are cooked.
  4. Add the soy sauce; mix well and the sprinkle in your spring onions.
  5. Fill your lettuce leaves with 2-3 spoons of cauliflower rice and serve warm.
  6. A sweet chilli dipping sauce makes a great accompaniment

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