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Veg Box News 1st - 4th March, 2016 - featuring Cauliflower “Rice”

Chrisby Chris, 3 yr, 8 m ago in Blog
Comments | Tags: Box News, cauliflower, recipe

This week “potato” boxes ie A, D, G and L will be getting artichokes – the “small brown dirty nobbly things” that we often field phone calls about – I refer you back to last week’s Veg Box News for serving suggestions.

Also featuring this week are cauliflowers and if you haven’t tried Cauliflower ‘Rice’ (see below) I heartily recommend it as an alternative side dish to rice and as an interesting and tasty way to serve this vegetable: almost pilaf-like in texture. It took a moment of steeling my nerves to grate an entire cauliflower when I first tried it but the results are well worth it. Cauliflower has seen a sharp rise in popularity over the past year or so which I opine has been the result of people learning that water and green vegetables are not the best of friends – roasting or frying definitely brings out the nutty flavours of the creamy flesh.

Here are the lists:


Potatoes – Robinta 1.2kg
Carrots 500g
Onions 500g
Leeks 500g
Glorious greenery!  id=Cauliflower
Jerusalem Artichokes 500g

B’s will not get Artichokes as they had them last week but will get a Green Pepper and a bag of Tomatoes (300g)

D’s will get an additional 800g Potatoes and a Lettuce
E’s will get the Green Pepper, Tomatoes and Lettuce (no Artichokes)
L’s and M’s will get theses additions and a pot of Mushrooms

Bananas 600g
Apples – Crimson Crisp 700g
Blood Oranges 700g
Kiwis 500g
Avocadoes 400gOrganic Avocadoes - small but perfectly formed!  id=
A Lemon

Q’s will get more Apples and some Clementines




Cauliflower "Rice"

I have listed certain vegetables to use in this recipe alongside the cauliflower but the mixture is very flexible you just need vegetables cut small enough that they will cook at roughly the same speed as the cauliflower – ie not very long. Similarly the dish can be flavoured and seasoned in a variety of ways to suit the main part of the meal. So I have used fresh parsley at the end as a garnish, but dry fry some cumin and yellow mustard seed at the beginning and fresh coriander at the end to give it a slightly Indian twist; or add a little chilli and some finely chopped ginger and finish with a splash of tamari for a Chinese feel. This dish doesn’t take long to cook although there is a quite a lot of chopping to do first so chop everything before you start cooking. Also get whatever sauce you are accompanying ready before starting on the cauliflower.

I find a wok to be the perfect pan for this, but don’t be put off if all you’ve got is a large saucepan. Here goes - be brave – get out your grater.

The above quantities should serve 3-4 people as a side accompaniment to a saucy type stew.


  • Olive oil, frying grade
  • 125g Mushrooms, chopped
  • 1 large onion, peeled and diced
  • 1 clove of garlic, minced
  • 1 stick of celery
  • 1 courgette, diced
  • 1 red or green pepper, diced
  • 1 Medium to large Cauliflower
  • Fresh parsley, a handful, roughly chopped
  • A squeeze of lemon juice
  • Salt and pepper to season


  1. Cut the outer leaves away from the cauliflower, wash it and, using the coarse side of your grater, grate the whole thing into a large bowl - right down to the stalk until it gets too tough to grate.
  2. Heat your wok or large pan and add the olive oil
  3. Fry the mushrooms for a few minutes on their own until they start to lightly brown
  4. Add a little more oil if the mushrooms have taken it all and then add the chopped onions, and after a minute or so, the minced garlic
  5. Allow to fry for a few minutes then add the chopped celery, courgette, and pepper.
  6. Stir constantly for another couple of minutes and then add the cauliflower
  7. Cook for a few minutes stirring frequently until the cauliflower is tender.
  8. Then add the chopped parsley and a squeeze of lemon juice, season well to taste and serve alongside your main event.
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