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Indian-Spiced Cauliflower “Rice”
5 from 15 votes

Indian-Spiced Cauliflower “Rice”

Grated and sautéed, cauliflower transforms into a textured rice alternative imbued with traditional Indian spices such as cumin, turmeric, cardamom, and cloves. The dish is finished with butter and olive oil for richness and garnished with fresh cilantro, balancing earthy and bright flavors. This seasoned cauliflower "rice" is a tender, fragrant side that can complement a variety of meals where a spiced grain substitute is desired.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 Servings
Calories: 94 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 1 head cauliflower
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cloves ground
  • 1/2 teaspoon salt
  • black pepper to taste
  • 3-4 tablespoons cilantro to garnish, chopped

Instructions

    Cup of Yum
  1. Rinse your cauliflower. Slice it in half down the middle, then slice each half again along the stem. Hold the quarter of a cauliflower upright and slice off the stem; this should separate the florets. Chop them roughly into 1 or 2 inch pieces. (See photos below.)
  2. Place half or 1/3 of the cauliflower (depending on how big it is) into a food processor with the blade attachment. Pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less. Repeat with remaining cauliflower.
  3. In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. When it is hot, add all the cauliflower, and stir occasionally for 5-8 minutes, or until tender.
  4. While it cooks, season with cumin, turmeric, ginger, cardamom, cinnamon, cloves, salt and pepper. None of these measurements or even the spices themselves are hard and fast--go with what sounds good to you.
  5. Remove from heat and add chopped cilantro to taste.
  6. Serve with your favorite curry, grilled chicken, lamb, beef, pork, etc.

Notes

  • The spice quantities are guidelines; feel free to adjust them to suit your taste preferences.
  • If serving with dishes that don't complement these spices, using just salt and pepper on the cauliflower is an easy variation.
  • Make sure to pulse the cauliflower in short bursts to achieve a rice-like texture without overprocessing.

Nutrition Information

Serving 1cup Calories 94kcal (5%) Carbohydrates 8g (3%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 8mg (3%) Potassium 443mg (9%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 111IU (2%) Vitamin C 69mg (77%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 94

% Daily Value*

Serving 1cup
Calories 94kcal 5%
Carbohydrates 8g 3%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 8mg 3%
Potassium 443mg 9%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 111IU 2%
Vitamin C 69mg 77%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.