Powered by Simple Recipe Pro Recipe Plugin
Did you make this recipe?
Leave a review »

Indian-Spiced Cauliflower “Rice”

Serves Serves 4     adjust servings

Cauliflower rice is cauliflower that is chopped up really tiny and then sauteed in a pan. It's a great replacement for rice if you are going low carb! This recipe uses Indian spices to give it even more flavor, and goes perfectly with your curry. 

Ingredients

  • 1 head cauliflower
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • black pepper to taste
  • 3-4 tablespoons chopped cilantro, to garnish

Instructions

  1. Rinse your cauliflower. Slice it in half down the middle, then slice each half again along the stem. Hold the quarter of a cauliflower upright and slice off the stem; this should separate the florets. Chop them roughly into 1 or 2 inch pieces. (See photos below.)
  2. Place half or 1/3 of the cauliflower (depending on how big it is) into a food processor with the blade attachment. Pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less. Repeat with remaining cauliflower.
  3. In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. When it is hot, add all the cauliflower, and stir occasionally for 5-8 minutes, or until tender.
  4. While it cooks, season with cumin, turmeric, ginger, cardamom, cinnamon, cloves, salt and pepper. None of these measurements or even the spices themselves are hard and fast--go with what sounds good to you.
  5. Remove from heat and add chopped cilantro to taste.
  6. Serve with your favorite curry, grilled chicken, lamb, beef, pork, etc.

by