Spiced cauliflower rice recipe
A low-carb alternative to regular rice which is spiced with cumin, coriander, chilli and more. You could also call this kheema which is very popular in India and can be made using several vegetables like cauliflower, broccoli, cabbage, carrot and sweetcorn. This recipes serves four people as a side.
Ingredients
- 500 g cauliflower
- 1 tsp cumin seeds
- 1 heaped teaspoon coriander seeds
- 1 tbsp butter
- 2 tbsp oil
- 1 x 5cm (2in) piece fresh ginger, peeled and finely chopped
- 4 cloves of garlic, finely chopped
- 2 medium onions, chopped
- 2 finger-type fresh green chillies, slit into 4 lengthways plus extra to serve
- 0.5 tsp ground turmeric
- 1 tomato, chopped
- 1 small green pepper, chopped
- 1 tsp lime juice
- 1 pinch salt
- 17.6 oz cauliflower
- 1 tsp cumin seeds
- 1 heaped teaspoon coriander seeds
- 1 tbsp butter
- 2 tbsp oil
- 1 x 5cm (2in) piece fresh ginger, peeled and finely chopped
- 4 cloves of garlic, finely chopped
- 2 medium onions, chopped
- 2 finger-type fresh green chillies, slit into 4 lengthways plus extra to serve
- 0.5 tsp ground turmeric
- 1 tomato, chopped
- 1 small green pepper, chopped
- 1 tsp lime juice
- 1 pinch salt
- 17.6 oz cauliflower
- 1 tsp cumin seeds
- 1 heaped teaspoon coriander seeds
- 1 tbsp butter
- 2 tbsp oil
- 1 x 5cm (2in) piece fresh ginger, peeled and finely chopped
- 4 cloves of garlic, finely chopped
- 2 medium onions, chopped
- 2 finger-type fresh green chillies, slit into 4 lengthways plus extra to serve
- 0.5 tsp ground turmeric
- 1 tomato, chopped
- 1 small green pepper, chopped
- 1 tsp lime juice
- 1 pinch salt
Details
- Cuisine: Indian
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Separate the stalk and stems from the cauliflower and set the florets aside. Carefully wash the stalks and stems, drain and blitz them in a food processor, or very finely chop them with a knife. Repeat this process with the florets and keep separate.
- Toast the cumin and coriander seeds in a small dry frying pan over a medium heat until aromatic, about 30 seconds. When cooled, crush them in a mortar to the consistency of crushed peppercorns.
- Place the cauliflower stalks and stems in a large frying pan, spread out evenly with a spatula and add just enough water to cover. Cover the pan and cook for 5–6 minutes.
- Add the florets and the butter, cover again and cook for another 3–4 minutes, then drain in a sieve set over a bowl to collect the liquid.
- Wipe out the pan with a piece of kitchen paper, set over a medium heat and add the oil. When hot, add the ginger and garlic and sauté until the garlic changes colour slightly, about 2 minutes, then add the crushed cumin and coriander. Sauté for a few seconds and then add the onion and green chilli.
- When the onion turns pale and soft, about 5 minutes, add the turmeric.
- A few seconds later, add the tomato and any liquid collected from the strained cauliflower. Cook for 5–6 minutes, until the liquid dries out a little, then cook the pepper for a minute and add the cauliflower.
- Drizzle with lime juice and season. Heat everything through until the mixture is almost dry. Serve with some slices of fresh green chilli sprinkled on top.
This recipe is from Simple Spice Vegetarian: Easy Indian vegetarian recipes from just 10 spices by Cyrus Todiwala. Published by Mitchell Beazley, £20.00.
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