Getting experimental: Cauliflower Rice

Didn't anticipate this blog featuring much of my own cooking because, well, I'm not very good.
Dinner usually involves throwing various ingredients at a frying-pan and hoping I don't get sick. Okay, that's an exaggeration. But still, nothing much to blog about, right?

But I got thinking. I'm sure there are many people out there like me. People who are overwhelmed by a Nigella Lawson or Jamie Oliver recipe. Perhaps I could be helping some poor starving fool with my easy-as-shit creations. If I can make them taste good I'm sure anyone can.

Tonight's dinner was a foray into the mysterious and dubious world of vegetable improv.
Courgetti? Caulirice? Mushroom 'burger-buns'?

"R U MAD?"
It seems lately the fashionable foodie trend is to make low-carb veggie versions or everything. At first I was majorly side-eyesing the whole phenomenon.

But as I starting taken my Gluten Free diet more seriously to help my stomach troubles, I softened to the idea. 

After tonight's rather delightful dinner, I'm ever softer (oo-err).

I don't know what to call this dish... perhaps Asian-style Veggie Caulirice. Yes, that.

How do you make the darn stuff?

Cauli rice is SO simple I can't believe I didn't try it before.
You chop about a third of a cauliflower head into florets and grate it all up. 

Fry it for a few minutes. aaaaand that's literally it.

My Recipe

First off I boiled a handful of frozen broad beans (though I think edamame would be better with the Asian flavours in this dish) and an egg.
I mean, ye I probably shouldn't have boiled them in the same pan, but I told you I ain't a chef.

As they boiled, I fried the caulirice with onion, garlic, and quite a bit of ginger. I use the stuff in a jar (duh) but you can grate fresh if you fancy.

Here comes the very difficult bit: put the rice onto a plate, top with the beans, the boiled egg, and half an avocado. Psyche, still simples.

Top with hoisin or soy sauce. Some chilli would be nice too I'm sure.

TA-DAAAAAAAAAAAH.
Took me about 10 minutes, was cheap as chips and filled me up far more than I expected.

I think the trick with caulirice is to make sure you add filling ingredients to it, so that the low-carb content doesn't leave you hungry. The high-protein of egg and avocado for example, kept me satiated.

Damn good chilli: Mathilda's Chilli Bar, Stokes Croft

I've always been a firm believe in quality over quantity. I'd much rather have a small, concise menu that doesn't cut corners, than a sprawling menu that takes on too much. 

As such, I bloody loved the concept of Mathilda's: you want chilli? they do chilli, and a damn good one at that. 

Don't expect much else. But if that's a problem, head to your nearest chain pub for a sub-par plate of literally whatever the hell you want. 

Tucked away underground, in the Bearpit between Cabot and Stokes, Mathilda's is easy to miss. It's unassuming amongst the graffiti'd tunnels. A very cool looking place nonetheless. 

Golden syrup pots hold cutlery, glasses are redundant when a can does the job, and decor is minimal. Stylish in a no-frills way. Very Stokes Croft.

Speaking of no frills, the prices are very very reasonable. For £8.50 I had a full meal, and a can of Stowford Press. In fact, the deal was £6.95 for a bean chilli and drink, but I extravagantly splashed out £1.50 to upgrade to a mixed brisket chilli, topped with cheese. Feckin' bargain. 

As my attractively filtered photograph hopefully demonstrates - it's a tasty dish. Thick, well-flavoured chilli was packed with different beans, alongside tender chunks of brisket. 

I'm also pleased to say that, unusually, I didn't even need to reach for the Tabasco because it packed just the right punch of heat. 

The rice was nicely cooked, and the addition of guac and jalapeños were the icing on the cake. 

Ate it all up. Just sorry I didn't leave room for a Sundae.

The onion rings and FRIED PICKLES (!!!!) looked impressive, so you bet your bottom dollar I'll be back to try em.

I really urge you to try this place if you're around - it's so nice to support local, and when it's this good there's no excuse not to. No frilly, just good chilli.

Twitter's here for you folk to keep up on their deals/drool over their photos: 

https://twitter.com/MathildasChilli