Cauliflower rice a la Mallorquina

with apricots, raisins and a rich tomato sauce

The tomato sauce is enhanced by spinach and spices like cinnamon, cumin and ginger, that go very well with the sweetness of the dried fruits and is served with an exquisite rice made of cauliflower.

Gluten-free

Preparation time:

45 min.

Difficulty level:

Easy

Allergens:

milk, tree nut, celery, soya

Ingredients

Cauliflower

Garlic

Vegetable broth

Onion

Fried tomato sauce

Raisins

Dried apricots

Cherry tomatoes

Spinach

Dried plums

Peeled pistachio nuts

Feta cheese

Spice mix

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2519
602
31
8
75
46
15
18
28
430

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Grate the cauliflower. Peel and chop the onion and garlic. Finely chop the raisins, dried apricots and dried plums. Cut the cherry tomatoes in half and the spinach into thin trips. Chop the pistachio nuts and crumble the feta cheese.

Heat 1 tablespoon of oil in a medium-size pot and add the cauliflower, half of the garlic and season to taste. Turn up the heat and once hot, add water little by little without exceeding the height of the cauliflower. Let it cook until the cauliflower is tender and its consistency is similar to rice. Be careful not to add too much water. If you do have water left when the cauliflower is ready, drain the water and set aside.

For the Mallorcan sauce: heat 2 tablespoons of oil in a pan and sauté the onion with the remaining garlic until they are cooked. Add the fried tomato sauce, the vegetable broth, 200ml of water, the raisins, apricots and plums. Season it with the spice mix. Cook everything for 5-8 minutes. Add the cherry tomatoes and the spinach. Cook everything for another 2 minutes and try the sauce. If necessary, adjust with some salt and pepper.