Not Rice

Serves 4

• 1½ lbs. or 1 large head cauliflower (shredded)
• ¼ lb. brussels sprouts (thinly sliced)
• 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 1 handful of curry leaves (chopped)
• 2 teaspoons black mustard seeds
• 2 tablespoons garlic (grated)
• 3 tablespoons ginger (minced)
• ½ teaspoon turmeric
• 1 medium-size serrano chili (finely chopped)

1. Take off the green base of the cauliflower and cut into equal sized florets.
2. Pulse cauliflower in a food processor.
3. Heat olive oil in a pan and cook mustard seeds, garlic, ginger and curry leaves, until the garlic starts toasting and the mustard seeds start to pop.
4. Then add serrano chili, salt and tumeric.
5. Add the hot mixture onto the cauliflower and thinly sliced brussel sprouts.
6. Preheat oven to 400 degrees.
7. Put mixture onto a baking sheet and put in the oven for 5 minutes.