Ingredients
3 Tablespoons of “Hot” Canary Island Garlic and Herb Olive
Oil
4 cloves of garlic, mashed and cut up
2 onions, diced
1 head of cauliflower, broken into florets
½ cup white basmati rice
2 cups of soy milk
1 tsp coriander powder
1 tbsp (or to taste ) curry powder
½ tsp Celtic Sea Salt
1 cup slivered toasted almonds
½ cup fresh coriander leaves
Preparation
Heat Canary Island Garlic and Herb Olive oil in a soup pot. Add onion and garlic. Saute 5 minutes, till onion is soft and transparent. Add cauliflower, rice, and 2 cups of water , bring to a boil, lower heat to medium-low. Cover pot and cook for 10 minutes, till the cauliflower is cooked. Add soy milk and seasonings, and almonds, and simmer 10 more minutes. Adjust for seasonings, too in the coriander leaves and top with some slivered almonds and “Hot” Splash and serve. It goes great with our Splash bread.
Splash Bread: Cut a loaf of Cuban or French bread down the middle. Drizzle the Splash over the bread and then place the bread in the oven to broil until the bread is browned around the edges.
