Curried Cauliflower Rice is a remake of one of my favorite veggie recipes.
I decided to spiff it up with a simplified ingredient list, a nice new set of photos, and a schmancy 1-minute cooking video.
Riced cauliflower is the perfect vehicle for so many flavors. (It’s kinda like the tofu of the veggie world in a way.) It’s fairly neutral flavor and rice-like texture beg to take on all sorts of tastes.
Back when I created the predecessor of this Curried Cauliflower Rice in 2013, there were no commercially available “riced” cauliflower options for sale in the supermarket.
My preferred method for making riced cauliflower is at home in the food processor (this is the one I’ve had for years.) I use a shredding blade, and it comes out with the perfect rice-like size.
While I have tried the store-bought options before, I’m usually left a bit disappointed: it’s typically quite expensive, and the serving size is very small. Or, the pieces of cauliflower are too big and chunky. When cooked, they tend to get soggy.
I get it though…if pre-riced cauliflower is the only thing keeping you eating your veggies, do what you’ve gotta do! You know your life best.
This Curried Cauliflower Rice is the perfect mashup of flavors.
It’s seasoned with yellow curry powder, a mixture of Indian spices popularized by – believe it or not – the British. Curry powder usually contains a combo of turmeric (which gives it its golden color), coriander, ginger, cumin, fenugreek, cayenne, and more.
Curry powder is quite a warming blend of spices, and can vary in heat levels. I like mine with a touch of spiciness. (This is my current fave.)
Besides the curry powder, the aromatic base of this Curried Cauliflower Rice comes from onion and garlic. Then I layer on cozy cinnamon, crunchy sliced almonds, and plump, sweet raisins. I finish it off with some chopped cilantro for freshness, and it’s done.
It looks like a lot of ingredients, but it comes together fast, and the balance of flavors is spot on. It’ll make a pretty big batch with plenty of leftovers for two people.
Curried Cauliflower Rice Recipe
- 1/2 large onion, diced
- 1/2 tsp sea salt
- 2 tbsp avocado or coconut oil, divided
- 2 cloves garlic, finely chopped
- 1 tbsp curry powder
- 1 tsp cinnamon
- 1/4 cup sliced almonds
- 1/4 cup raisins
- 1 medium head cauliflower, riced
- Large handful chopped cilantro
- Salt and pepper, to taste
In a large skillet over medium heat, add one tablespoon of oil. When the oil is hot, add the onions and salt. Cook and stir the onions until softened, about 5 minutes, until they become translucent.
Add in the garlic, almonds, raisins, curry powder and cinnamon. Stir until combined well and cook for another minute.
Increase the heat to medium-high, add the other tablespoon of oil, and dump in the cauliflower. Cook for 3 to 4 more minutes, stirring frequently, until it's softened but not mushy.
Remove from the heat, and stir in the cilantro. Check flavor and add salt and pepper to taste.
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