Indian Spiced Cauliflower Rice

Indian Spiced Cauliflower Rice - Cook up shredded cauliflower with these warm Indian inspired flavors. 'Riced' or finely grated cauliflower is a great rice replacement and makes a healthy side dish.

Riced cauliflower isn't a new thing by any means. I started eating it a few years ago, during one of the many times I followed the paleo diet for a few months. Back then though, I usually just had it plainly sauteed with oil and salt and pepper. Which is fine. It's actually really good just like that.

But I do like to experiment in the kitchen, and coming up with flavored cauliflower sautes as side dishes to a main meal was something I really wanted to do. Now, I'm not on a low carb diet or anything, I just like homemade food. And I like a cauliflower saute to replace a rice dish, or even to replace half of that on my plate, once in a while, because I like that I don't feel so weighed down after. If you can tend to go overboard on rice, like me, then a cauliflower rice dish is a great help. Lots of nutrients, none of the quick blood sugar spike and crash. And all the same flavors!

So whether you're just looking for an extra vegetable dish on your plate, or you're replacing traditional rice, try this today. Pair it with a curry for a complete and healthy meal. Enjoy!

Indian Spiced Cauliflower Rice

Jacqueline Piper

Cook up shredded cauliflower with these warm Indian inspired flavors. 'Riced' or finely grated cauliflower is a great rice replacement and makes a healthy side dish.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Side Dish

Cuisine Indian Inspired

Servings 4

Calories 152 kcal

Ingredients

  

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• 2 tablespoons oil
• 1 small onion (diced)
• ½ head cauliflower (about 3-4 cups when riced)
• ½ teaspoon cumin seeds
• ⅛ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• Sea Salt and fresh cracked Black Pepper (to taste)
• Cilantro (for garnish (optional))

Instructions

 

• To 'rice' the cauliflower, either send it through the shredding disc on your food processor or pulse it a few times with the S blade. Set aside until needed.
• Heat the oil in a pan (I use cast iron) over medium/medium-high heat then add the onion and cumin seeds and saute for a few minutes, until the onions are softer and have a bit of color.
• Add the cauliflower and cook for 5-6 minutes, until it is a cooked. It will be a little softer and have some color.
• Add the ground spices and season with salt and pepper. Stir to combine and cook for another minute or so to cook the spices. Remove from heat and garnish with chopped cilantro. Serve while hot.

Notes

Notes - This is an inspired recipe, not an authentic recipe.

 

Substitutions - Use storebought riced cauliflower if you have it.

 

Storage - Store in the fridge for 3-4 days.

 

Nutrition - Nutritional information is an estimate only, intended for informational purposes, and not to be used as medical or dietary advice. The estimate is based on a nutrition calculator and every recipe will vary slightly depending on the products you use in your home. This estimate is per serving.

Nutrition

Calories: 152kcal

Keyword riced cauliflower, vegetable side dish

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