With rice being such a staple grain around the world, it's important to find a versatile alternative if you wish to be grain-free and remain adventurous in the kitchen. It turns out that our cauliflower rice produces a fantastic curried version with just a few more steps and ingredients.
Ingredients
- 1 head cauliflower, cut into florets
- 3 tbs safflower or grapeseed oil
- 1 tsp whole cumin
- 1 tsp whole brown mustard seeds
- 2 dried california chiles, seeded, stemmed
- 2 bay leaves
- 1 cinnamon stick (about 1 inch)
- Pinch of salt
- 1/2 tsp turmeric
- 1/4 tsp cayenne powder
Directions
- Set up a vegetable steamer or steamer basket
set inside a stockpot with an inch of water set over high heat.
- Once water begins to boil, add the cauliflower florets, steam for 3 minutes.
- Pulse cauliflower briefly in a food processor
fitted with an S-blade until it's broken down into a rice-like size and shape.
- Heat oil in a wok over medium to medium-high.
- Add the cumin and mustard seeds and cook until the seeds begin to pop and give off an aroma.
- Add the dried chiles, bay leaves and cinnamon, stir briefly.
- Add the cauliflower, turmeric and cayenne and stir fry 3–4 minutes.
Serves 4.
adapted from: Manjula's Kitchen
