March 18, 2017
Dinner, Side Dishes, Vegetables,
Cauliflower, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Summer, Winter, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Spices, Kosher Dairy more
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"Got this basic recipe online, but added a few ingredients to make it mine."
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.
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