Savor the vibrant flavors of Indian spices with this light and aromatic cauliflower rice. Quickly prepared in under 5 minutes, this dish is a perfect low-carb, vegan-friendly option that's loaded with texture and taste.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 10 min | Servings 4 | Serving Size 1 bowl (150g) | Est. Calories 431 per serving |
Carbs 72.4g (26%) | Protein 36.8g (74%) | Fats 12.4g (16%) | Daily Diet 2000 cal (22%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
riced cauliflower
12 oz
frozen, do not thaw
dried red chili
2 piece
garlic
3 clove
minced
turmeric
0.5 tsp
cashews
¼ cup
chopped
curry leaves
10 piece
mustard seeds
1 tsp
lemon juice
0.5 whole
salt
0.5 tsp
cilantro
1 tbsp
fresh, chopped
riced cauliflower
12 oz
frozen, do not thaw
dried red chili
2 piece
garlic
3 clove
minced
turmeric
0.5 tsp
cashews
¼ cup
chopped
curry leaves
10 piece
mustard seeds
1 tsp
lemon juice
0.5 whole
salt
0.5 tsp
cilantro
1 tbsp
fresh, chopped
Heat oil in a large pan over medium heat. Add mustard seeds, turmeric, dried red chili peppers, curry leaves, and chopped cashews. Fry for 30 seconds.
Add minced garlic and cook for another minute.
Add frozen cauliflower to the pan and sauté for another 3 minutes until the moisture from the rice dries out.
Turn off the heat and squeeze juice from lemon, and add fresh chopped cilantro. Taste for salt and add more if needed.
