Curry Cauliflower Rice Recipe

Introduction

This Curry Cauliflower Rice is a vibrant and healthy alternative to traditional rice dishes. Packed with fragrant spices and fresh vegetables, it’s perfect as a light meal or a flavorful side. Quick to prepare and naturally gluten-free, it’s a great addition to any weeknight dinner.

Ingredients

• 2-3 cups cauliflower (about one head)
• 1 tablespoon oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 medium red bell pepper, diced
• 1 medium carrot, peeled and cut into strips
• 1/2 cup coconut milk
• 3/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 green onion, chopped

Instructions

1. Step 1: To make cauliflower rice, grate the cauliflower using a box grater or cut it into florets and pulse in a food processor in small batches. Transfer the riced cauliflower to a large bowl and set aside.
2. Step 2: Heat oil in a large saucepan or skillet over medium-high heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 3 minutes.
3. Step 3: Stir in turmeric, cumin, and coriander, cooking until the spices are fragrant, about 1 minute. Add bell pepper and carrot, and cook while stirring for another minute.
4. Step 4: Add the cauliflower rice to the pan, stirring well to coat with the spices and vegetables. Pour in the coconut milk and cover the pan. Let it cook for 8 minutes, stirring occasionally to prevent sticking.
5. Step 5: Remove the lid, stir in the chopped green onion, and season with salt and black pepper to taste. Serve warm.

Tips & Variations

• Use fresh or frozen cauliflower for convenience; if frozen, thaw and drain excess water before processing.
• Add a pinch of chili flakes or diced fresh chili for some heat.
• Mix in cooked chickpeas or tofu for added protein and heartiness.
• Swap coconut milk for almond or cashew milk for a lighter version, though it may alter the flavor slightly.

Storage

Store leftover curry cauliflower rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until heated through, adding a splash of water or coconut milk if needed to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-riced cauliflower from the store?

Yes, pre-riced cauliflower works well and saves time. Just make sure it’s well drained if frozen to avoid excess moisture during cooking.

Is this recipe vegan and gluten-free?

Yes, this dish is naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences and restrictions.

Curry Cauliflower Rice Recipe

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★★★★★

4.4 from 121 reviews

A flavorful and healthy Curry Cauliflower Rice recipe that combines finely grated cauliflower with aromatic spices, fresh vegetables, and creamy coconut milk. This easy-to-make dish serves as a perfect low-carb substitute for traditional rice and is a vibrant addition to any meal.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base

• 2–3 cups cauliflower (about one medium head)

Vegetables & Aromatics

• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 medium red bell pepper, diced
• 1 medium carrot, peeled and cut into strips
• 1 green onion, chopped

Spices & Seasonings

• 1 tablespoon oil (vegetable or coconut oil)
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Liquids

• 1/2 cup coconut milk

Instructions

1. Prepare Cauliflower Rice: Grate the cauliflower using a box grater or pulse florets in a food processor in small batches to create rice-sized pieces. Transfer the cauliflower rice to a large bowl and set aside.
2. Sauté Aromatics: Heat oil in a large saucepan or skillet over medium-high heat. Add the finely chopped onion, minced garlic, and grated ginger. Cook, stirring frequently until the onion softens and becomes translucent, about 3 minutes.
3. Add Spices and Vegetables: Stir in turmeric, cumin, and coriander; cook for 1 minute until the spices become fragrant. Then add diced red bell pepper and carrot strips, stirring to combine and cook for an additional minute.
4. Cook Cauliflower Rice: Add the prepared cauliflower rice to the pan and stir thoroughly to coat it with the spices and vegetables. Pour in the coconut milk, cover the pan, and reduce heat to medium-low. Allow to cook for 8 minutes, stirring occasionally to prevent sticking, until the cauliflower is tender but not mushy.
5. Finish and Season: Remove the lid and stir in chopped green onions. Season with salt and black pepper to taste. Mix well and cook uncovered for another minute to incorporate flavors.

Notes

• Use fresh cauliflower for best texture; frozen cauliflower may release too much water.
• Adjust the amount of coconut milk based on desired creaminess.
• You can substitute vegetables based on preference, such as peas or zucchini.
• Serve as a side dish or a base for curry bowls.
• This recipe is naturally gluten-free and vegetarian.

Keywords: cauliflower rice, curry cauliflower, low carb rice alternative, Indian spiced cauliflower, coconut cauliflower rice, healthy side dish