Curried Cauliflower Rice and Chicken

Curried Cauliflower Rice

Curried Cauliflower Rice takes less than 15 minutes to prepare and is ready in even less time when you follow our tips for freezing cauliflower rice.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 49kcal
Author Marjory Pilley


  • 2 cups cauliflower rice approx. 1 head cauliflower
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1 garlic clove pressed
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt or to taste
  • 1/4 cup green onions optional garnish
  • 1/4 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.


Depending upon the size of the head of cauliflower, the yield will be more than 2 cups of "rice." Processed cauliflower can be portioned into bags and stored in the freezer.


Calories: 49kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Sodium: 171mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 41.7mg | Calcium: 27mg | Iron: 0.5mg