This Indian Spiced Cauliflower Rice is a quick, easy and wonderfully nutritious alternative to regular rice. Adapted from Get the Glow by Madeleine Shaw.
Last week I reviewed Madeleine Shaw’s lovely first book ‘Get the Glow’ – it’s a wonderful book full of delicious healthy and relatively easy recipes – If you haven’t got one already I’d really recommend buying it! Her recipes are so great that I really wanted to share a couple with you this week.
On Tuesday I shared with you my version of Madeleine Shaw’s Gluten Free Cherry Crumble and today I am sharing this delicious, lightly spiced cauliflower rice, which makes a great alternative to regular rice, if you are looking to reduce your carbs and / or your calories, or just introduce more vegetables into your diet.
Being a food blogger, I am usually well aware of food trends and I have known about cauliflower rice for ages, but last week was the first time I had actually tried making it for myself. I didn’t use a food processor, so my cauliflower rice is a bit more chunky than most pictures of cauliflower rice I have seen…but do you know what – I actually really like it like that. But you can blitz it up in a food processor to a finer texture if that’s what you prefer!
Did you know the humble cauliflower is amazingly nutritious? Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6, as well as a good source of fibre, omega-3 fatty acids, manganese, vitamin B2, protein, vitamin B1, niacin, and magnesium. It has antioxidant and anti-inflammatory benefits and studies have even noticed a possible link cauliflower-containing diets and cancer prevention. Amazing, huh? I am definitely going to try and eat more cauliflower from now on!
Apart from being wonderfully nutritious and a great way of reducing your carbs and calories, cauliflower rice is also really quick and easy to make to make. All you need to do is chop the cauliflower finely (or blitz it in the food processor) and then fry it in a frying pan for about 5 minutes and it’s done.
Madeleine adds a few spices to the cauliflower to make it even tastier, but if you want to keep things simple, cauliflower rice tastes great plain too. Or why not mix things up and add in some peas, grated carrots, coconut, lime zest or anything else you might normally add to rice? In her original recipe, Madeleine also includes ¼ teaspoon each of ginger and cinnamon – I have left these out for simplicity, and also because I slightly preferred it without the ginger and cinnamon, but feel free to add them back in if you fancy!
I was utterly amazed that my kids, who aren’t huge fans of cauliflower, positively wolfed this cauliflower rice down – we will definitely be making this again!
- 1 cauliflower, leaves and stalk removed
- 1 tablespoon coconut oil, vegetable oil or butter
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons fresh coriander, chopped roughly
- Start by finely chopping the cauliflower (or blitz in a food processor).
- Next, heat the oil/butter gently in a frying pan for 30 seconds, then add the spices and cook for another 30 seconds.
- Add the finely chopped cauliflower and stir fry over a medium heat for 3-5 minutes until cooked to your liking. Personally I like mine with a bit of crunch.
- Stir through some salt and pepper and the fresh coriander and serve with your favourite curry.
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