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Warm Curried Cauliflower Rice with Coconut Milk

Skeptical about the cauliflower rice buzz? Try our curried recipe with Oriental spices and coconut milk, for a low-carb alternative to the usual rice.

Course Main Course, Salad, Side Dish
Cuisine low carb, vegan, vegetarian
Keyword cauliflower rice
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 350 kcal
Author Ana Stanciu

Ingredients

  • 1 medium cauliflower head
  • 2 tbsp coconut milk full fat
  • 1 tbsp avocado oil
  • 2 garlic cloves minced
  • 1/2 cup lightly toasted almonds crushed
  • 1 pomegranate seeds only
  • 1 tbsp raisins
  • 1 apple core removed, cut into small cubes
  • 1 bunch fresh parsley
  • 1/4 cup toasted coconut flakes
  • 1 tbsp lemon juice
  • 2 tsp curry powder
  • 1 Freshly ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

Instructions

  1. Cut the cauliflower into florets and add into an S blade food processor.

  2. Pulse three or four times to obtain a rice texture, making sure you don't over-process.

  3. If the cauliflower is too soggy, use a cheese cloth to remove liquids.

  4. Heat the avocado oil into a cast-iron skillet and add the cauliflower rice and garlic.

  5. Cook over medium heat for 5 minutes, stirring frequently.

  6. Add the curry powder, cayenne and black pepper, season with salt, add the coconut milk and raisins and mix to combine.

  7. Cook 5 more minutes, stirring frequently.

  8. Transfer into a large bowl, add the rest of the ingredients and mix to combine.

  9. Serve warm.