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.
- 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)
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 - 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.