Inspired by a traditional South Indian rice preparation, this Tempered Cauliflower Rice is one of the most delicious ways to eat cauliflower. Enjoy it instead of grains or add it as a salad to your meal; either way, it is sure to be a big hit with everyone.
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 dish is a simple, non fussy dish drawing inspiration from the rice dishes of South India.
A no-brainer really! All that I did was borrow the idea and pair it with 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 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 using cauliflower as a replacement for rice/grains 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 biryani salad!!
And before you check out the recipe, here are five of my favourite healthy and nutritious vegetarian dishes;
- Whole Tandoori Cauliflower with Roz ma mucasarat (Arabian rice)
- Cauliflower Dal
- Khichdi with Carrot Greens
- Indian style Fenugreek Seeds Stir fry
- Chickpeas and Mustard leaves Curry
Tempered Cauliflower Rice
Ingredients
- 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
Instructions
- 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!
Notes
I have made cauliflower pizza base but never “rice” – will look out for some nice cauliflowers at market and give this a go
It’s a nice light dish…you must surely give it a go.
I’m yet to jump onto the cauliflower rice concept, but seeing this has me very tempted!
try it; i think its an interesting variation
.Interesting!! Looks lovely.
thanks Monika
Cauliflower has become my favourite recipe (rice, mashed etc). I have to admit the raw flavour is a bit much for me to. I also briefly stir fry it. Love your spice combination!! I must give it a try – especially the curry leaf! Fabulous.
I get what you are saying Afra; had the same queries myself prior to making the dish. With this particular one, I found that tossing it through these spices sort of took the raw edge off yet retained the crunch. Do give it a try and let me know what you think….
This looks so good yum!!!!
Nice blog.
Anjelica from Aussie Bloggers group
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Hi Anjelica, welcome to my space
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Very nice! I do like cauliflower rice, especially with lots of flavour added 🙂
thanks Elaine; whats your favourite way of doing it?
I don’t know if I’ve got a favourite!! Fried with garlic & olive oil is good…:)
that sounds good too; another friend was saying of doing an Indo Chinese style fried rice with cauliflower
Nice!!
Lemon Rice! I like it. It’s look yum. I think, I am hungry. Going to try it now.
yes Tanvi; lemon rice without the rice so go for it.
I am still yet to try it
It is a brilliant idea especially if are looking to cut down carbs or just for something new and delicious.
Beautiful ??
Thanks dear
It’s lemon rice, without the rice! Wonderful, Dhanya!!
The right person to read the post first! Just as I wrote, I wouldnt have cooked this if not for you.