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Creamy tomato rice with olives

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Ingredients for 2 servings:

  • 1 cauliflower
  • 1 can of tomatoes, chopped
  • some oat cream (Oat Cream Cuisine)
  • Olives as desired
  • salt and pepper
  • curry
  • 4 tbsp tomato paste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegan & low-carb

First, cut the (cleaned) cauliflower into florets. Chop them in a blender until they are about the size of rice. Cook in a microwave-safe bowl on full power for about 6 minutes (without water). Brown the rice in a little oil in a pan, then add the tomatoes, tomato paste, olives, and oat spread (e.g., from Alnatura). Season with salt, pepper, and curry powder to taste. Of course, you can vary the recipe, for example, using bell peppers or zucchini instead of the olives. Tip: I added a little bit of barbecue sauce (I experimented a bit, but it was delicious!), curry-mango spread from Alnatura, and some peanuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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