Riced Cauliflower Thoren
"Recipe source: Indian Flavor Every Day cookbook."
Original is 4 servings
Ingredients
-
- Spiced Coconut:
-
-
-
-
- Tarka:
Nutritional
- Serving Size: 1 (300.5 g)
- Calories 203
- Total Fat - 11.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 0 mg
- Sodium - 668.2 mg
- Total Carbohydrate - 22.6 g
- Dietary Fiber - 10.6 g
- Sugars - 8.5 g
- Protein - 7.3 g
- Calcium - 216.5 mg
- Iron - 2.9 mg
- Vitamin C - 108.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut cauliflower in half vertically through the stem, remove and discard core and then cut the cauliflower into florets.
Step 2
In a food processor place a third of the florets and process until they are about the size of a peppercorn. Transfer to a bowl and repeat processing cauliflower 2 more times until all is riced.
Step 3
To make the spiced coconut: in a bowl combine the coconut and the next 3 ingredients (-sea salt).
Step 4
To make the tarka: in a large frying pan or wok over medium high heat heat the oil and when hot add mustard seeds. After they finished popping add the cumin seeds and next add the chili flakes and then add the curry leaves, if using. Then add the onion and saute for 4-5 minutes or until edges turn brown.
Step 5
Stir in the cauliflower and stir to combine; reduce heat to low; cover and cook for 5-10 minutes or until the cauliflower is tender; remove lid and increase heat to medium high and add the spiced coconut and sir for another few minutes . Remove from heat. Garnish with cilantro if desired.
Tips
No special items needed.
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