I saw this recipe a while ago, but didn’t make it until just recently. It has now become a regular recipe in my repertoire. The Indian spices really add a wonderful taste and the cauliflower rice could be mistaken for a white Basmati from an Indian restaurant. No one will guess that this is a vegetable!
- 1 large head of cauliflower (to change up the look, you can use any of the coloured varieties of cauliflower)
- 2 Tbsp clarified butter or coconut oil
- ¼ tsp cumin seeds
- 1/4 tsp turmeric
- 2 cardamom pods or
- ½ teaspoon whole coriander seeds
- ¼ large yellow onion, diced
- 2 cloves of garlic, minced
- 1/3 cup whole coconut milk
- 2 Tbsp vegetable or chicken stock or water
- Salt to taste
- Place the cauliflower in your food processor until it resembles the same size and shape of rice. Depending on the size of your food processor, you may have to do this in batches. (I did a cup at a time)
- Cover a saute pan with a lid and heat on high heat. Once hot, add in the clarified butter and then the spices. When you hear the spices sizzle and pop add in the onion and a pinch of salt and cook until transparent – approximately 5 minutes.
- Next, add the garlic and stir to combine. Then, add in the cauliflower, add another pinch of salt and then the coconut milk and liquids (stock or water). Stir to combine, cover and cook on low heat for about 15-20 minutes – be sure to stir every 5 minutes. Once done, turn off the heat and let rest for 5 minutes and then serve.
optional – add a handful of chopped cilantro and a squeeze of lemon or lime juice before serving