Recipes

Food Writer Mira Manek Shares Delicious Gluten-Free Recipes For Coeliac Awareness Week

By Jonathan Hatchman, Food Editor, @TLE_Food

In conjunction with Coeliac Awareness Week which runs between 11th – 17th May, raising awareness and support for an autoimmune disease with symptoms often triggered by gluten, author, journalist and blogger – Mira Manek has shared some delicious Gluten-free recipes of her own.

Why not have a go at Mira’s Cauliflower Rice with Coconut and Cumin recipe for yourself?

Cauliflower Rice with Coconut and Cumin

1 cauliflower, shredded/ very finely chopped
1 tablespoon coconut oil
1 teaspoon cumin seeds
1 tablespoon ginger, garlic, chilli paste or just freshly chopped ginger
10 curry leaves
½ teaspoon turmeric
½ teaspoon coriander powder, optional
½ teaspoon cumin powder, optional
2-3 tablespoons coconut flakes
handful coriander

Method

Start by finely grating the cauliflower or using a food processor to evenly and finely chop. Place the oil and cumin seeds in a pan on low heat and wait until the cumin is brown. Now add the ginger, garlic and chilli paste. You can alternatively grate some fresh ginger – without garlic and chilli – if you prefer. Add the curry leaves and then the chopped cauliflower. Stir for a minute before adding the turmeric, coriander and cumin powders as well as the coconut flakes. Add the coriander leaves, mix thoroughly for another minute and serve with a sprinkle of coconut flakes.

For more recipes and information on the release of Mira’s book ‘Green Daal Stories’, go to: www.miramanek.com or @miramanek

Print

Cauliflower Rice with Coconut and Cumin

This flavourful dish is gluten free and vegetarian friendly. A quick and tasty dish for any day of the week!
Course Side Dish
Cuisine Global
Keyword Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Jon Hatchman

Ingredients

  • 1 cauliflower, shredded/ very finely chopped
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger, garlic, chilli paste or just freshly chopped ginger
  • 10 curry leaves
  • ½ tsp turmeric
  • ½ tsp coriander powder, optional
  • ½ tsp cumin powder, optional
  • 2-3 tbsp coconut flakes
  • handful coriander

Instructions

  • Start by finely grating the cauliflower or using a food processor to evenly and finely chop.
  • Place the oil and cumin seeds in a pan on low heat and wait until the cumin is brown. Now add the ginger, garlic and chilli paste.
  • You can alternatively grate some fresh ginger – without garlic and chilli – if you prefer. Add the curry leaves and then the chopped cauliflower.
  • Stir for a minute before adding the turmeric, coriander and cumin powders as well as the coconut flakes.
  • Add the coriander leaves, mix thoroughly for another minute and serve with a sprinkle of coconut flakes.
Jon Hatchman

Jonathan is Food Editor for The London Economic. Jonathan has run and contributed towards a number of blogs, and has written features for publications such as Eater London, The Guardian, i News, The Independent, GQ, Time Out London and more.

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