Indian Spiced Cauliflower Rice

Why is it that when I basically drop a frying pan while my son is sleeping it doesn’t disturb him however when I literally hold a sneeze in all hell breaks loose. 

Arghhhhhhhhhh. 

I’m going on basically zero-none sleep currently and loads beyond loads of caffeine is fueling my current state of mind. Heartburn on Fleek.

Also lack of sleep usually leads to bad food choices which completely goes against my “better me” self challenge. I’m not talking about a piece of chocolate here or there, or a slice of bread, I’m talking pizza hut/steak n shake has been on my mind like there’s no tomorrow =/

So to kick the craving I needed to create something with enough punch (in flavor) and large enough quantity that I could kind of go to town on and help swerve my unhealthy craving in the right direction. 

And if anyone knows the key to my heart…. Indian food solves all of my problems (you probably were expecting like wine or chocolate, like every other female out there, or maybe all of my other blog posts) but no, not me. It’s Indian food that really soothes my soul. Sweet melodies of turmeric. 

I also literally am obsessed with rice. I think that came from living in Tokyo in my younger years. I literally had a staple diet of rice. I also ate it almost every single day and NEVER got sick of it. It had saved me from starving myself on school trips when my only options of food choices were Natto, Salmon, Fish Head….. Rice was always there a la carte and never let me down. And we became best pals. 

No this doesn’t replace the texture of sticky rice. Or really any rice. But it sure as hell comes really stinkin’ close. SO why replace something so perfect? Because honestly, like most grains, I tend to over do it. I also would love to eat it with every meal and can’t unless I want to live at the gym and expand my ass ten sizes. No thanks.

So you can eat a cup of this and only forge 50 calories. Like WHAT? Yeah. You can basically have 10 cups of cauliflower rice and stay at 500 calories. I mean I don’t think you would want to eat that much unless you want to crop dust the entire universe, in which case I don’t think you could even get away with crop dusting, everyone would know you were the supplier. 

But in all seriousness it is really good, when done correctly. I don’t like it plain. So with tandoori already having been on my mind from yesterdays recipe posting I decided to keep with the influence of the beautiful India and spice up my cauliflower with some turmeric. Such a simple one ingredient add on and it really does a whole lot with the flavor. It is subtle but not? If that makes any sense….. It works. I wanted to add onion and red pepper to make this more of a whole meal with some different texture. I am a texture person (I would like to say that most of us are but don’t want to speak for everyone). I also added my leftover tandoori chicken and MIND BLOWN. Really. You don’t HAVE to use my tandoori recipe, but I definitely suggest. It brings this dish to the next level. You can also add lamb (I would spice with some of the spices I used on my chicken). If you are needing to keep this vegan friendly maybe try some mushrooms (ga-ross, can’t stand ’em.) Or add a little bit of spinach at the end. 

Indian Spice Cauliflower Rice

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

Save Print

Ingredients

• ½ head cauliflower cut into small florets
• 1 yellow onion chopped into smaller
• 1 red pepper chopped into smaller pieces
• 2 tbsp fresh chopped cilantro with more for garnish
• 2 tbsp oil
• 2 tsp turmeric
• 1 tsp salt (more if needed)
• OPTIONAL:
• Chicken (I use my tandoori chicken which I've left a link for above).

Instructions

1. First in a large pan over medium high heat add your two tbsp of oil (I used olive oil, coconut would taste REALLY good), chopped onion and red pepper. Saute until onions are translucent and red pepper has softened. About 8 minutes.
2. While the veggies are cooking, in a food processor or blender add your cauliflower (I use a blender so I only add about ½ at a time and remove to avoid any bits of cauliflower pureeing into a mashed potatoes). You'll want to blend/process until rice consistency is formed (see pictures), remove any larger chunks (however you don't HAVE to).
3. Next add your cauliflower rice to the large pan with your onion/peppers. Turn heat down to medium-low. Mix and then cover until rice has softened. About half way through cooking time add your turmeric. Stir, then continue to cover and cook (total cooking time 15 minutes).
4. Once finished cooking add your fresh cilantro, mix and Salt & Pepper to taste.
5. *** If you are adding chicken, This is also when you would slice your chicken and stir in. Then salt & pepper to taste). I use my tandoori chicken recipe (since i had leftovers) and added some of the chicken fat as well. SO DELICIOUS.

3.4.3177