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Tempered Cauliflower Rice

Course: Side Dish
Cuisine: Modern Indian


  • 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!


Make sure that you only buy really fresh and good quality cauliflower, especially when you are using it as a raw food.