Curried Cauliflower Rice

I want to share this simple, 6-ingredients cauliflower rice (with sauteed tofu) with you all. It’s a one-pot dish and a great alternative to fried rice. Ready in just under 20 minutes.

Note: I learned a thing or two while testing this recipe. 🙂

1. A generous amount of oil is a must so as to properly sautee riced cauliflower. This recipe might not taste best if you’re going oil-free. 
2. Make sure you’re continuously stirring and cooking the cauli rice. The aim is to make a final dish that tastes nothing like cauliflower. 
3. It’s important to use a good quality curry powder with all the mainstream Indian spices. The one I used had 12 different spices – from coriander to cardamom.

I love peas in my normal fried rice, so I used it here..and it came out wonderful.

Let’s go!

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5 from 3 votes

Curried Cauliflower Rice

Delicious vegan cauliflower rice recipe.

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Course Lunch

Cuisine Indian

Keyword cauliflower, indian, rice

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 people

Calories 425kcal

Author Veganbell

Recipe Video

Ingredients

• 1 head cauliflower (750 gm. / 1.6 lb.)
• 2 tablespoons olive oil
• 8.8 oz cubed tofu (250 gm.)
• 2 tablespoons curry powder
• Salt
• Pepper
• 250 gm. frozen peas
• 2 tablespoons lemon juice
• 1/4 cup freshly chopped cilantro

Instructions

• Process cauliflower in a food processor. Set aside.
• Set a non-stick pan over medium heat. Add oil.
• Once it's hot, add tofu. Saute on all sides - until golden.
• Turn down the heat to low. Then add curry powder + salt + pepper. Stirring continuously, cook for 30-40 seconds (make sure the spices don't burn).
• Add frozen (and thawed) peas + riced cauliflower. Turn up the heat to medium. Stir-cook for 10-12 minutes, or until cauliflower is nicely sauteed (do a taste test - make sure it isn't raw and 'crunchy'). You can also turn up the heat to high and roast for 2-3 minutes, stirring continuously.
• Add lemon juice + cilantro. Mix well and cook for 1 minute. Turn off the heat. Serve hot.

Nutrition

Calories: 425kcal | Carbohydrates: 40g | Protein: 24g | Fat: 22g | Saturated Fat: 3g | Sodium: 102mg | Potassium: 1283mg | Fiber: 15g | Sugar: 14g | Vitamin A: 1151IU | Vitamin C: 196mg | Calcium: 281mg | Iron: 6mg

Tried this recipe?Mention @veganbell24 or tag #veganbell!

If you liked this Pearl Barley Salad, check out this delicious Aloo Gobi recipe I posted earlier.

If you enjoy reading and cooking from our blog, check out One Green Planet’s Moroccan Couscous. 🙂