It takes less time to make a batch of Curried Cauliflower Rice than it takes to order takeout…and you won’t have to leave the house either. It’s a bold claim! But, I’ve got a tip that will put this recipe on your plate in less than 15 minutes.
Prepping the Cauliflower
Making cauliflower “rice” is sooo much easier than you might imagine. (I’m talking to all the naysayers out there who haven’t tried making this trendy “rice” before.) It might take 10 minutes the first time you do it. But, you’re going to fall in love with this one. So the second time you make it, I’m going with 5 minutes. And if you follow my big tip…no time at all.
Here’s the process: Cut the head of cauliflower in half and cut the florets from the stalk. Drop them into a food processor. Pulse for about 60 seconds or until you have a consistency that resembles rice. That’s it.
The Big Tip: Portion the rice and freeze it in plastic bags. When you’re ready to use the rice, simply pull it out of the freezer. There’s no need to defrost it. It doesn’t get any easier than that!
Curried Cauliflower Rice
I can hear you now (or is that my family in the background?!) It’s not rice! Absolutely, 100% correct. It is cauliflower. But, this preparation has the texture of rice or couscous. There are so many uses for this preparation…ones that are particularly valuable for anyone avoiding gluten or following a low-carb diet. I became a fan with Easy Cheesy Cauliflower Pizza Bites.
My absolute favorite way to jazz up cauliflower rice is with curried flavoring. Saute chopped onions and garlic for a few minutes, add curry seasoning, then the rice (frozen is fine,) cover and cook for about 5 minutes. Done! Fresh cilantro and green onion add more flavoring and eye appeal.
If you’re looking to make it a meal, you’ve got options. Just add cooked chicken, shrimp or your protein of choice and now you have a meal in minutes. 🙂
- 1 head of cauliflower to yield 2 cups of cauliflower "rice"
- 2 teaspoons olive oil
- ½ cup diced onion
- 1 garlic clove, pressed
- ½ teaspoon curry powder
- ¼ teaspoon salt or to taste
- ¼ cup green onions, optional garnish
- ¼ cup cilantro, optional garnish
- Cut cauliflower florets from center stalk.
- Process florets in a food processor until they resemble "rice."
- Heat oil in a frying pan over medium high heat.
- Add onions and garlic and sautee for about 3 minutes or until onions are soft.
- Stir curry powder into onion mixture.
- Add cauliflower rice to pan and stir to combine.
- Cover and cook for about 5 minutes.
- Salt to taste.
- Top with green onions and fresh cilantro, if using.
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