Cauliflower "Rice" With Indian Spices
March 18, 2017
"Got this basic recipe online, but added a few ingredients to make it mine."
- Serving Size: 1 (170.7 g)
- Calories 117.5
- Total Fat - 8.8 g
- Saturated Fat - 3.2 g
- Cholesterol - 10.2 mg
- Sodium - 177.2 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 3.3 g
- Sugars - 3.3 g
- Protein - 3.1 g
- Calcium - 40.4 mg
- Iron - 0.9 mg
- Vitamin C - 73.8 mg
- Thiamin - 0.1 mg
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.
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. If you don't have a food processor, you can use a grater.
In a large non-stick skillet, heat butter and olive oil on medium heat. When it is hot, add the onions, and stir occasionally for 5-8 minutes, or until tender. Add garlic and rosemary and cook an additional 2 minutes.
Add "riced" cauliflower and stir in, and cook till tender, 5-8 minutes.
While it cooks, season with cumin, turmeric, ginger, 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.
Tips & Variations
- Food processor or vegetable grater