Indian Cauliflower Rice Food

INDIAN CAULIFLOWER RICE

Steps:

• Place the ghee into a large non-stick frying pan over medium-high heat.
• Add the garlic and ginger and saute until fragrant.
• Add the whole spices and saute for 3-5 minutes, until making "popping" noises.
• Add half of the cauliflower rice and gently mix into the spices and ghee. Saute for 3 minutes before adding the remaining cauliflower rice.
• Add the pepper and salt to taste.
• Continue to stir the cauliflower rice while cooking for another 8-10 minutes, until softened and cooked through.
• Remove the frying pan from the heat and mix through the cilantro.
• Serve and enjoy.

CAULIFLOWER RICE (BIRYANI-STYLE)

Steps:

• Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
• Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
• Remove skillet from heat and add lime wedges and cilantro.

INDIAN-SPICED CAULIFLOWER "RICE"

Steps:

• 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.)
• 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.
• 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.
• 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.
• Remove from heat and add chopped cilantro to taste.
• Serve with your favorite curry, grilled chicken, lamb, beef, pork, etc.

CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE

Steps:

• PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
• SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
• CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
• MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
• STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
• COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
• SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
• POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
• RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
• SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!

INDIAN CAULIFLOWER RICE RAW FOODS SUSHI

Steps:

• In a food processor, add (cut in pieces) cauliflower; blend until desired rice consistency; add first 9 ingredients until well combined; set aside.
• In a blender combine sesame oil, tamari, sugar, lime juice; blend until well combined; set aside.
• On a flat surface, place one nori roll and fill entire surface with Indian Wild Rice; repeat process for more nori sheets;
• At the edge closest to you, place a "small" line of carrot, then "small" line of radish, "small" line of alfalfa, "small" line of spinach, and "small" line of beetroot.
• Roll the nori sheet "tightly but gently" away from you.
• With your finger, moistened the edge so that it seals properly.
• With a "sharp" knife, cut sushi into desired size; drizzle with sauce and ENJOY!
• NOTE.
• I did three batches of these; one small, one medium and one larger (with more filling). I personally enjoyed the smaller "tighter" rolled ones.
• Hint and Tip.
• Do not over stuff or the nori sheet will break; best to use the "less is more principle" .
• Always work with a clean surface in between rolling each nori sheet.
• Keep your hands "clean" and "dry" between each ingredient used.
• Clean knife in between each cut.
• Your ingredients choices are only limited by your imagination!

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.