Cauliflower Rice


This gluten-free cauliflower rice is really filling. I made mine with a rather long list of vegetables and then spiced it up with “holy trinity” of Indian spices (turmeric, cumin, and coriander).

If you want your rice to look whitish (like normal rice), simply avoid the turmeric. It’s delicious either way.

NOTE : Make sure you don’t over-grind your cauliflower in your food processor. You want it to stay as coarse as possible.

Lets get cooking!

 

Cauliflower Rice

Prep

Cook

Total

Yield 2 bowls

Ingredients

  • 1 head cauliflower, coarsely grind
  • 1/2 tablespoon oil
  • 3 garlic cloves, chopped
  •  1/2 inch ginger, grated
  • 1 onion, chopped
  •  1/2 teaspoon turmeric (optional)
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon chilli powder (optional)
  • Salt and pepper
  • 1/2 cup peas
  • 1/2 cup chopped carrots
  • 1/3 cup steamed corn
  • 1 cup steamed broccoli florets
  • 1/2 cup chopped bell pepper (I used red)
  • 1 tomato chopped

Instructions

  1. Wash and grind 1 head cauliflower using a food processor. You can also use a grinder and grind it in multiple batches. Make sure the it's coarse and not powdery. Set aside.
  2. Heat a frying pan/wok/skillet over medium heat. Add 1/2 tablespoon oil.
  3. Once hot, add garlic, ginger, and onion. Stir and saute for 2-3 minutes or until golden brown.
  4. Then add the cauliflower bits. Stir well, cover the lid, and cook for 4 minutes on low-medium heat. (I like to brown my cauli a bit, but it's upto you.)
  5. Open the lid, add the spices, and mix well.
  6. Add all the veggies and mix really well.
  7. Again, cover the lid, and cook for 4-5 minutes on medium heat.
  8. Garnish with freshly chopped cilantro/parsley and roasted sesame. Your cauliflower rice is ready. Enjoy! 🙂

Notes

Feel free to experiment with the vegetables. I had plenty of veggies at my disposal (at the moment) and so I used peas, carrots, corns, broccoli, bell peppers, and tomatoes. You can just use your favorite ones. Just make sure they are well-cooked. 🙂

 

Courses Lunch

Cuisine American

Nutrition Facts

Serving Size 2 bowls

Amount Per Serving

Calories 490

% Daily Value

Total Fat 12 g

18%

Total Carbohydrates 89 g

30%

Dietary Fiber 25 g

100%

Protein 22 g

44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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