I have finally jumped on the ‘cauliflower rice’ bandwagon!
The rise of the ‘raw food’ trend has been momentous in the recent times, especially given the current focus on health and natural living.
Cauliflower, perhaps, is one of the first ingredients that began to be used in its raw form as a substitute for grains. If you haven’t got the concept, cauliflower florets are blitzed to a finely grated form to mimic rice. A couple of brilliant cooks and chefs began to come up with delicious and unique ideas of using cauliflower beyond its traditional form. And today, it has a cult following around the globe.
Though I have come across quite a few recipes using cauliflower in this new avatar, I really didn’t intend to make it. And I almost certainly wouldn’t have if not for the editor of the community magazine where I freelance. ‘R’ has been asking me for an Indian inspired cauliflower rice for months now and I kept putting her off. But finally, here I am with the simplest ‘cauliflower rice’ dish.
So this tempered cauliflower rice is a simple, non fussy dish drawing inspiration from the rice dishes of South India.
A no-brainer really! All that I did is borrow the idea of ‘cauliflower rice’ and the South Indian style of tempering rice and merged it together. Easy peasy, just as Adi would say.
There are so many ways you can use this tempered cauliflower rice. Have it as the main dish (like I did) with a side of pickle, pappads and salad or you could make a Buddha bowl with chickpeas and an assortment of veggies. It is great as a filling for burritos replacing the lime rice or a nice accompaniment to your steaks (hugely cuts down the guilt factor!).
Before we get down to the recipe, if the idea of ‘cauliflower rice’ has tickled your fancy, here’s another delicious dish I would totally recommend. Sneh is a brilliant cook and she has come up with the perfect pot of cauliflower rice biryani salad!!
Tempered Cauliflower Rice
- 1 whole cauliflower; separated into large florets
- 2 tsp ghee/clarified butter
- 1 tbsp sesame oil
- 1 tbsp raw cashewnuts
- 1 tbsp raw peanuts
- 1 tsp mustard seeds
- 2 sprigs curry leaves
- 3 dry red chilli
- 1 green chilli slit in half
- ½ tsp turmeric powder
- Asafoetida/hing a pinch
- Juice of 1 lemon
- Salt to season
- Wash the florets well and dry completely.
- In a food processor, blitz the florets to get the grainy, rice like texture. If you do not have a processor, then finely grate the cauliflower.
- Heat ghee and oil in a large deep pan; roast the cashewnuts and peanuts separately and keep aside.
- In the same oil, crackle mustard seeds and then add curry leaves and dry red chilli.
- Reduce heat and add green chilli, turmeric powder, asafoetida and the blitzed cauliflower along with the roasted nuts.
- Season with salt and add juice of ½ lemon. Mix well and toss on high heat for a minute or two and then remove from heat.
- Taste and add more lemon juice if necessary.
- Serve warm with a dollop of love!