Festive Curried Cauliflower Rice {GF, Vegan}
Prep time
Cook time
Total time
A delicious and flavorful Indian inspired cauliflower rice dressed for the holidays
Author: Kelly
Recipe type: Side Dish
Serves: 4-6
Ingredients
- 2 Tbsp coconut oil
- 1 medium-large head of cauliflower, chopped into florets
- 1 large yellow onion, finely chopped
- 10 oz brown crimini mushrooms, sliced
- 1 cup peas, thawed from frozen
- ½ cup plump golden raisins (substitute dried cranberries or sliced apricot)
- ¼ cup sliced almonds
- salt & pepper
- sprinkle of pomegranate seeds (arils)
- Curry from Scratch:
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 2 tsp ground turmeric
- 1 tsp ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp cayenne powder (or to taste)
- Curry in a Hurry:
- 2 Tbsp curry powder
- 1 tsp garam masala
- pinch cayenne powder, as desired (it's hot!)
Instructions
- In a small bowl, combine curry seasonings of choice and set aside.
- Place cauliflower florets in a food processor and pulse just until the florets are broken down and resemble 'rice' (you don't want to overdo this because as you breakdown the cauliflower more and more water will be released - you may need to work in two batches). The cauli rice will be moist but should not be dripping wet.
- Meanwhile, melt coconut oil in a large skillet set to low medium heat and sauté onions and mushrooms until most of the moisture from the mushrooms has been released (about 10 minutes). Season the mixture with a good pinch of salt and coarse pepper (as desired). As the mixture continues to cook, sprinkle with half of the curry seasoning and toss to integrate.
- Add the peas and raisins to the skillet, tossing for a moment and then the cauliflower rice - sprinkle with remaining curry mixture and, using broad strokes, gently mix just until the 'rice' has heated through and the seasonings are well combined (you don't want to overdo this part to avoid a mushy mess).
- Taste and adjust seasonings as desired.
- This cauli rice is best served immediately. You can spread it out on a serving platter (as pictured) and sprinkle with almonds and pom seeds or on individual plates.
Notes
Moisture: vegetables are full of water which is released when the vegetables are broken down and cooked; to avoid mushy results, it's best not to soak mushrooms or cauliflower in water to wash them but rather use a damp cloth.
Spicing: 'curry powder' refers to a combination of spices ground together to impart the taste that we typically associate with Indian cuisine. The curry powders found in grocery stores are relatively mild. And although you won't generally find 'curry powder' used in authentic Indian recipes, there is nothing wrong with using this spice blend if it helps simplify your life - especially around the holidays! (I've included two recipe options for the curry blend in the recipe card).
Side or Main: this recipe was developed as a side dish but you can easily ramp it up to a main dish by adding some chickpeas and paneer (Indian cheese) for example. Or maybe some sautéed cubed tofu or tempeh. As you wish. A nourishing a delicious meal that happens to be vegetarian.
The Smell: once the cauliflower is broken down in the food processor it releases sulfurous compounds that are rather odiferous :o you don't want to store your freshly pulsed cauliflower rice in the fridge for hours before making this recipe (lest one of your kids ask you what died in there) - this is one recipe you want to make in one shot and luckily, it's not a very time consuming one.
Health Benefits: along with its other cruciferous friends (broccoli, cabbage, collard greens, kale, Brussels sprouts), cauliflower is known for its high concentration of chemicals called glucosinolates which are broken down by bacteria in our digestive tract and transformed into bioactive compounds with cancer fighting properties.
Spicing: 'curry powder' refers to a combination of spices ground together to impart the taste that we typically associate with Indian cuisine. The curry powders found in grocery stores are relatively mild. And although you won't generally find 'curry powder' used in authentic Indian recipes, there is nothing wrong with using this spice blend if it helps simplify your life - especially around the holidays! (I've included two recipe options for the curry blend in the recipe card).
Side or Main: this recipe was developed as a side dish but you can easily ramp it up to a main dish by adding some chickpeas and paneer (Indian cheese) for example. Or maybe some sautéed cubed tofu or tempeh. As you wish. A nourishing a delicious meal that happens to be vegetarian.
The Smell: once the cauliflower is broken down in the food processor it releases sulfurous compounds that are rather odiferous :o you don't want to store your freshly pulsed cauliflower rice in the fridge for hours before making this recipe (lest one of your kids ask you what died in there) - this is one recipe you want to make in one shot and luckily, it's not a very time consuming one.
Health Benefits: along with its other cruciferous friends (broccoli, cabbage, collard greens, kale, Brussels sprouts), cauliflower is known for its high concentration of chemicals called glucosinolates which are broken down by bacteria in our digestive tract and transformed into bioactive compounds with cancer fighting properties.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2016/11/curried-cauliflower-rice-dressed-for-the-holidays.html