The fam and I just came back from an awesome extra long week end in Goa that totally awakened our senses. The lively colors, the bustling sounds of the market, the relaxing ones from the beach and of course, the mouth-watering smell of chai masala, Indian curries, biryanis and sweet chutneys that made us hungry even when we weren’t. Spices there are just out of this world, so of course we brought home a ton. Turmeric, black and green cardamom, fenugreek, cinnamon, bay leaves, chillies, caraway seeds and many fragrant delights all happily made their way into our suitcase. As did a few extra pounds around my belly…thus this healthy low carb and nutrient-rich alternative to traditional rice to help me keep the holiday alive.
Spicy cauliflower “rice” like this one makes for a really tasty side to grilled fish or chicken. If you don’t have all the spices, don’t worry, it will still turn out absolutely delish and with a little bit of luck, you’ll have leftovers to put in your salad the next day.
Ingredients
- 1 head of cauliflower, cut up into florets
- 3 tbsp coconut oil
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tbsp turmeric powder
- 1 tsp ginger powder (you can use fresh if you have)
- 1 black cardamom pod (you can use green too, but use 2)
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1-2 tsp salt
- 1/3 cup dried coconut flakes
- 1/2 cup fresh coriander, chopped
Instructions
- In a small mixer, blend the cauliflower half a cup at a time until it resembles little grains of rice. You can also grate them using a traditional grater.
- Heat a large pan or wok over medium heat, add coconut oil, spices and cauliflower. Toss very well for 5 minutes until the cauliflower is cooked but still a little crunchy – just enough for the strong cauliflower taste to disappear. Taste and add salt if necessary.
- Toss in the coconut flakes and serve on a large plate. Sprinkle with coriander and serve.
