week one of home isolation is behind us, and week one of at home learning has just begun…
oddly today was the hardest day we, as a family, have experienced so far… online learning was really self-led learning to a great extent; erim’s decision to work from home meant a lot of long and tedious conversations with the IT people from his company as everything that could go wrong with our modem went wrong; and any expectation of meaningful work on my part proved impossible.
BUT we did happen to have some beautiful fresh cauliflower on hand, and i hadn’t actually tried making cauliflower rice before so it seemed like to perfect opportunity to create a light and delicious side dish for tonight’s dinner.
the cauliflower was a lovely compliment to the girls’ main dish of pan grilled steak. erim and i had a plant-based dinner of broad beans cooked with tomatoes and olive oil (zeytinyagli barbunya), cold celeriac root with quince, and green salad. an easy and satisfying way to spice up dinner; i will certainly be trying some more variations before cauliflower goes out of season 🙂
lime & cilantro cauliflower rice
1 medium head cauliflower- wash, finely chop and allow to drain thoroughly
2 tablespoons olive oil
2 cloves garlic- finely chopped
1 handful green onions- finely chopped
2 large handfuls fresh cilantro- finely chopped
1 medium lime- juiced
salt, pepper and red pepper to taste
–heat olive oil in a large pan and add garlic and onions
–saute until soft, add cauliflower and allow to soften, stirring occasionally unitl lightly browned
–remove from heat and stir in cilantro and lime juice
–serve immediately
and of course, a glass of nice red wine certainly doesn’t hurt…
a certain slant of light 