Everything was spontaneous last week. I’m just doing random stuff, and I had a vision that like the idea showed rice with garlic.
I don’t even know how that happens, but my mind just randomly comes up with exciting combinations. But since cook rice and garlic is not something that I believe can satisfy me, so I had to add a cauliflower recipe I came up a few months ago
Since I bought some healthy tortilla wraps, I thought it was the perfect combination to make into a wrap even though I love eating the rice and cauliflower on its own.
Also, it is essential 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 cautious with some of the tortilla wraps, they can bread easily. It may even be wise to wet it a little.
- 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)
- 10 cloves garlic
- 1 teaspoon extra light olive oil
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
