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Cauliflower Rice Indian Recipe
Victoria Haneveer

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Entree
Cuisine: Indian
Ingredients Method

Ingredients
 

  • 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

Method
 

  1. Process the cauliflower in a food processor until it is the texture/size of rice grains.
  2. Heat the oil in a pan and add the cinnamon, cardamon, bay leaves and cashews.
  3. Cook for 2 or 3 minutes or until fragrant.
  4. Now stir in the onions.
  5. Cook for 10 minutes.
  6. Add the carrots, corn and peas.
  7. Add the garlic, chili, ginger, salt, and turmeric.
  8. Cover the pan and cook for 20 minutes over a low heat.
  9. Stir the mixture occasionally.
  10. Now stir in the cauliflower and tomatoes.
  11. Cook for 5 minutes.
  12. Stir in the cilantro and mint.
  13. Discard the bay leaves and cinnamon stick.
  14. Add more salt and/or spices/herbs if necessary.