Fragrant Garlic Rice and Spicy Curried Cauliflower Wraps

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I don’t know what I was up to last week, probably my usual flunking about (I made up that word, it means I’m just doing random stuff or wasting time, haha) and I had this vision. I get that sometimes, like the vision showed RICE with GARLIC.

I don’t even know how that happens, but my mind just randomly comes up with interesting combinations. Perhaps I was cooking something else and it reminded me?

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I had to try doing this, because I LOVE the sound of garlic rice.

Though I think cooking JUST garlic rice is a bit, erm, little so I had to add a cauliflower recipe I came up a few months ago, a super spicy (though you can leave out the spices if you don’t like too much heat) curried cauliflower!

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Since I bought some healthy tortilla wraps, it was the perfect combination to make into a wrap, though I really love eating the rice and cauliflower on its own, possibly even better at this point because tortillas are way too hard to bite into when you’ve got a mouth full of metal sandpaper (braces).

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Also, it is SO NECESSARY that you get brown JASMINE rice, not basmati or other long grain brown rice. The fragrance is so good here, that you’ll be missing out if you used other types of rice.

A point of advice, be really careful with some of the tortilla wraps, they can bread easily. It may even be wise to wet it a little.

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Fragrant Garlic Rice and Spicy Curried Cauliflower Wraps

Rice
1 cup brown jasmine rice
1 1/2 cup water
1 tablespoon extra virgin olive oil
1 tablespoon white cooking wine
2 teaspoons garlic powder
A few sprinkles Himalayan/sea salt (when baking)

Roasted Garlic
10 cloves garlic
1 teaspoon extra light olive oil

Cauliflower
2 1/2 cups cauliflower florets (approx 1/2 medium cauliflower head)
1 tablespoon extra light olive oil
3/4 teaspoon curry powder
1/2 teaspoon smoked paprika
1/4 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper (optional)
A pinch of red pepper flakes

Wraps
Whole wheat/brown rice tortillas (I got them at Trader Joe’s)
1 large swiss chard leaf (or 2 small) or romaine lettuce

To make the fragrant garlic rice: Preheat oven to 350°F (176°C).

Combine the brown jasmine rice with the water, olive oil, cooking wine and garlic powder.

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Bring it to a boil, which takes from 5-8 minutes, then turn it to medium low (3 or 3-4) and simmer for about 30 minutes until the brown rice is tender.

Meanwhile, peel all the garlic cloves and wrap them in foil with 1 teaspoon extra light olive oil. Be sure to coat all garlic in oil before wrapping the foil into a small ball.

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Bake the garlic in the oven for about 27-30 minutes. Once done, turn oven down to 320°F (160°C).

Take the garlic cloves out of the foil and chop them into small pieces and put it on an oven tray. Add the rice and add a few generous sprinkles of salt. Stir until everything is evenly mixed, and spread the rice out to cover the whole oven tray. This will help the rice cook faster.

Bake the rice in the oven for about 20-25 minutes.

To make the Cauliflower: Bring a saucepan of water to boil (it doesn’t matter how much, as long as you can cover all the cauliflowers with it).

Meanwhile, cut the cauliflower into small florets and put them in a large bowl. Once the water has boiled, pour it in the bowl with the cauliflowers and let it sit for about a minute. This will help cook the cauliflower so that it doesn’t take as long to cook on the stove.

Drain out all the water, then rinse it with cold water.

Add the tablespoon of extra light olive oil in the frying pan and toss in the cauliflower. Turn the heat to medium high. Add the curry powder, paprika, salt, cayenne pepper, and red pepper flakes. Stir and cook for about 10 minutes, continuously stirring.

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Once cooked, turn the heat off and set it aside while you wait for the rice.

To make the Cauliflower and Rice: If you don’t want to make the wraps and simply eat the cauliflower and rice together (which is what I actually prefer), simply combine the rice and cauliflower in one bowl and and eat it as it is.

To make the tortilla wraps: Lay the tortilla wraps out on a flat surface (like a cutting board).

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In the centre, first lay half a large (or one small) swiss chard leave, then add a couple spoonfuls of garlic rice, and top it with a couple spoonfuls of cauliflower. Wrap it up, cut in the middle and serve.

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Fragrant Garlic Rice and Spicy Curried Cauliflower Wraps
Serves: 2
 

Ingredients
Rice
  • 1 cup brown jasmine rice
  • 1½ cup water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white cooking wine
  • 2 teaspoons garlic powder
  • A few sprinkles Himalayan/sea salt (when baking)
Roasted Garlic
  • 10 cloves garlic
  • 1 teaspoon extra light olive oil
Cauliflower
  • 2½ cups cauliflower florets (approx ½ medium cauliflower head)
  • 1 tablespoon extra light olive oil
  • ¾ teaspoon curry powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper (optional)
  • A pinch of red pepper flakes
Wraps
  • Whole wheat/brown rice tortillas (I got them at Trader Joe’s)
  • 1 large swiss chard leaf (or 2 small) or romaine lettuce

Instructions
  1. To make the fragrant garlic rice: Preheat oven to 350°F (176°C).
  2. Combine the brown jasmine rice with the water, olive oil, cooking wine and garlic powder.
  3. Bring it to a boil, which takes from 5-8 minutes, then turn it to medium low (3 or 3-4) and simmer for about 30 minutes until the brown rice is tender.
  4. Meanwhile, peel all the garlic cloves and wrap them in foil with 1 teaspoon extra light olive oil. Be sure to coat all garlic in oil before wrapping the foil into a small ball.
  5. Bake the garlic in the oven for about 27-30 minutes. Once done, turn oven down to 320°F (160°C).
  6. Take the garlic cloves out of the foil and chop them into small pieces and put it on an oven tray. Add the rice and add a few generous sprinkles of salt. Stir until everything is evenly mixed, and spread the rice out to cover the whole oven tray. This will help the rice cook faster.
  7. Bake the rice in the oven for about 20-25 minutes.
  8. To make the Cauliflower: Bring a saucepan of water to boil (it doesn’t matter how much, as long as you can cover all the cauliflowers with it).
  9. Meanwhile, cut the cauliflower into small florets and put them in a large bowl. Once the water has boiled, pour it in the bowl with the cauliflowers and let it sit for about a minute. This will help cook the cauliflower so that it doesn’t take as long to cook on the stove.
  10. Drain out all the water, then rinse it with cold water.
  11. Add the tablespoon of extra light olive oil in the frying pan and toss in the cauliflower. Turn the heat to medium high. Add the curry powder, paprika, salt, cayenne pepper, and red pepper flakes. Stir and cook for about 10 minutes, continuously stirring.
  12. Once cooked, turn the heat off and set it aside while you wait for the rice.
  13. To make the Cauliflower and Rice: If you don’t want to make the wraps and simply eat the cauliflower and rice together (which is what I actually prefer), simply combine the rice and cauliflower in one bowl and and eat it as it is.
  14. To make the tortilla wraps: Lay the tortilla wraps out on a flat surface (like a cutting board).
  15. In the centre, first lay half a large (or one small) swiss chard leave, then add a couple spoonfuls of garlic rice, and top it with a couple spoonfuls of cauliflower. Wrap it up, cut in the middle and serve.

 

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