5 Elements Recipe for Late Summer – Earth: Cauliflower and Kale Curry Over Forbidden Rice

Five Elements Theory is a Chinese philosophy used to describe interactions and relationships between things. The five elements — wood, fire, earth, metal, and water — are believed to be the fundamental elements of everything in the universe between which interactions occur. At Cooper Mountain Vineyards we draw a deep connection between 5 Elements Theory and biodynamic farming, which considers the entire ecosystem.

Our 5 Elements recipe series brings you seasonal preparations to pair alongside our biodynamic wines.


The fruit is ripe on the vine and the air is humid and full. Late Summer – the Earth element – is reminiscent of juicy melons, stone fruit and fragrant honeysuckle.  This season asks us to sit a spell, reflect on our summertime adventures and catch one last lazy late afternoon in the park.  The 2021 Cooper Mountain Tocai Friulano meets us here. Pair it with a Cauliflower and Kale Curry Over Forbidden Rice, and this will be a season to remember.

Cauliflower and Kale Curry Over Forbidden Rice
Serves 3-4

  • 1 cup forbidden rice
  • 2 Tbsp coconut oil
  • 1 small red onion, chopped
  • 5 garlic cloves, chopped
  • 1-inch ginger root, grated
  • 2 tablespoons curry powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 14 ounce can of diced tomatoes
  • 1 can full-fat coconut milk
  • ½ cup water
  • 1 cauliflower, de-stemmed and cut the florets into bite-sized pieces
  • 2 cups cooked garbanzo beans
  • 3 cups kale, chopped
  • salt

In a medium saucepan, bring rice and 3 cups of water to a boil, lower heat to a simmer, and cover. Cook for about 35 minutes or until rice is cooked. Forbidden rice has a chewy texture similar to wild rice. 

In a soup pot, heat coconut oil over medium heat. Add onion and cook for a few minutes. Then add in garlic and ginger. Cook for 1-2 minutes, stirring often. Add in all of the spices and a generous pinch of salt, cook for 30 seconds or until fragrant. Add in tomatoes. Empty ingredients into a blender and process until smooth. Add back into the pot. 

Add in the coconut milk, ½ cup water and cauliflower. Let it simmer for 25 minutes or until the cauliflower is soft. Then add in chickpeas and kale and cook for about 4-5 minutes. Season with salt to taste.

Serve the coconut – cauliflower mixture over the forbidden rice. Enjoy!

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