Cauliflower ‘rice’ dolma

Cauliflower ‘rice’ dolma

By
From
Kenko Kitchen
Serves
4
Prep
10 mins
Cooking time
45 mins
Photographer
Elisa Watson

Dolma is something that was introduced to me by my Turkish boyfriend. One night he brought home dinner for me. It was the most beautiful-smelling thing, but I had no idea what it was. Capsicums, oily rice, amazing flavours – from that moment I was hooked! I knew I had to make my own version replacing the heavy rice with a much lighter cauliflower rice. Even my boyfriend gives this one his seal of approval and prefers to make it over the more traditional dolma!

Ingredients

Quantity Ingredient
1/2 head cauliflower
1 brown onion, diced
2 tablespoons plant-based oil
200g tinned diced tomatoes
1 teaspoon sumac
1 teaspoon paprika
1 teaspoon allspice
1 teaspoon salt
1 teaspoon chilli flakes
75g currants
40g toasted pine nuts
15g dill, chopped
15g mint, chopped
7g flat-leaf parsley, chopped
1 whole tomato, diced
60ml olive oil
8 small red capsicums
or 4 large red capsicums

Method

  1. Start by grating the cauliflower so it becomes a similar size to rice. Place it in a bowl and set aside.
  2. In a saucepan or large frying pan over medium heat, cook the onion in the plant-based oil for 2–3 minutes until the onion is translucent. Add the cauliflower, tomato, sumac, paprika, allspice, salt and chilli flakes. Cook for 5–10 minutes until the cauliflower has soaked up the tomato liquid. Add the currants, toasted pine nuts and chopped herbs and cook for a further 2 minutes.
  3. Stir the fresh diced tomato into the mixture along with the olive oil and cook for a further minute. Remove from the heat.
  4. Preheat the oven to 180°C.
  5. If using smaller capsicums, cut them in half and fill each half with the cauliflower mixture and place on a baking tray. If using large red capsicums, chop the tops off to use as ‘lids’. Fill the capsicums with the cauliflower mixture and top with the lid and place into a small casserole dish so the capsicums are standing up touching each other. Cook for 20–30 minutes until the capsicums have softened and are ready to eat.
  6. Serve and enjoy.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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