Vegan Curried Cauliflower Rice

Posted by in Cooking, Lunch/Dinner, Sides | 0 comments

 

 

 

 

 

 

 

 

 

 

Hello & Happy Wednesday!!

 

 

 

 

I don’t know about you, but I love the concept of cauliflower rice. Since the concept first came about pre-made cauliflower rice didn’t exist. Today though cauliflower rice is accessible at most grocery stores leaving the hassle of processing it and perhaps making of a mess of your kitchen obsolete. 

 

While cauli rice concepts are becoming more commonplace, I found that the variety of recipes were very minimal. I decided to take the flavor profile from somewhat neutral to a more festive Indian spiced concept. What I love about a lot of Indian and Persian dishes, is that they combine savory with sweet. The majority of rice dishes are rich with spice, typically cinnamon and have a dimension of sweet, which is commonly raisins. It sounds like perhaps too much flavor dimension, but I’m telling you the flavors blend as I alway say.. “seamlessly”.

 

 

 

 

 


 

What I personally love about this dish is the simplicity in the instructions and ingredients, how quick it can be thrown together, how filling and nutrient dense it is, affordable, how it can be easily made in bulk and last throughout the week, the multiple textures, notes of cinnamon and curry and just.. everything!

 


 

 

My fiancé literally ate this for three days straight lol (its just that good!)

 

If you’re looking to step up your cauliflower game, you need this recipe for Curried Cauliflower!

 

 

 

 

 

 

 

Why this recipe rocks:

 

 

Easy

Affordable

Minimal ingredints

Lots of flavor

Lots of nutrients

Lots of texture

Can be made in bulk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 4 servings

Vegan Curried Cauliflower Rice

20 minPrep Time

10 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 head cauliflower
  • 1 tablespoon coconut oil or vegan butter
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 tsp curry powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1/2 cup sliced radish
  • 1/2 cup raisins
  • 1/2 cup roasted cashews
  • 3-4 tablespoons chopped cilantro, to garnish

Instructions

  1. 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.
  2. Place half or 1/3 of the cauliflower 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. Don't over process. Repeat with remaining cauliflower.
  3. In a large saucepan, heat 1 tablespoon vegan butter and 1 tablespoon of olive oil. When it is hot, add all the cauliflower, and stir occasionally for 5-8 minutes, or until tender.
  4. While it cooks, season with cumin, turmeric, ginger, curry, cardamom, cinnamon, cloves, salt and pepper or as desired. Remove from heat and add the sliced radish, golden raisins, roasted cashews, and chopped cilantro.
Cuisine: Lunch/Dinner | Recipe Type: Cauliflower Rice
7.6.2
740
http://www.eatdrinkshrink.com/cooking/curry-cauliflower-rice

 

 

 

 

 

 

 

 

 

 

 

I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 
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