Indian Style Cauliflower Rice Food

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.

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-STYLE CAULIFLOWER

Steps:

• In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder.
• Bring to a simmer and cook, covered for 6 minutes.
• Add the cauliflower and cook, covered, for 5 minutes over moderately low heat.
• Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender.
• Stir in the cornstarch mixture, vinegar, and red pepper sauce.
• Cook for 1 minute or until the sauce has thickened.
• Serve hot or at room temperature.
• For Vegetarian use the vegetable stock.