Cauliflower Rice Indian Recipe
Adding Indian flavors to cauliflower rice is easy and a great way to make a biryani type dish without all the calories and carbs of the conventional rice variety. This recipe smells wonderful and tastes great.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Indian
Ingredients
Scale
- 1 large cauliflower in florets
- 2 tablespoons vegetable oil
- 1 cinnamon stick
- 5 cardamom pods
- 1 bay leaf
- 10 raw cashews
- 1 finely diced onion
- 1 3/4 oz (50g) finely diced carrots
- Small handful thawed or canned corn kernels
- 1 3/4 oz (50g) fresh or frozen green peas
- 1 minced garlic clove
- 1 teaspoon chili powder
- 1/2 inch (1cm) finely sliced fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 1/3 oz (40g) chopped tomatoes
- 1 handful chopped cilantro leaves
- 1 handful chopped mint leaves
Instructions
- Process the cauliflower in a food processor until it is the texture/size of rice grains.
- Heat the oil in a pan and add the cinnamon, cardamon, bay leaves and cashews.
- Cook for 2 or 3 minutes or until fragrant.
- Now stir in the onions.
- Cook for 10 minutes.
- Add the carrots, corn and peas.
- Add the garlic, chili, ginger, salt, and turmeric.
- Cover the pan and cook for 20 minutes over a low heat.
- Stir the mixture occasionally.
- Now stir in the cauliflower and tomatoes.
- Cook for 5 minutes.
- Stir in the cilantro and mint.
- Discard the bay leaves and cinnamon stick.
- Add more salt and/or spices/herbs if necessary.
Find it online: https://victoriahaneveer.com/7-cauliflower-rice-recipes/