Indian-Spiced Cauliflower “Rice”

5 from 5 votes

Indian-Spiced Cauliflower “Rice”

Cauliflower rice is cauliflower that is chopped up really tiny and then sautéed on the stove. 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.

Prep Time10

Cook Time5

Total Time15

Course: Side Dish

Cuisine: Indian

Servings: Servings

Calories: 94kcal

Author: The Food Charlatan

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

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.)
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.
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.
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.
Remove from heat and add chopped cilantro to taste.
Serve with your favorite curry, grilled chicken, lamb, beef, pork, etc.

Notes

This is my basic recipe for cauliflower rice; if you are serving it with something that doesn't go with these spices, just add salt and pepper.

Nutrition

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