No, it’s not cauliflower with rice but just cauliflower kind of looking like rice (or like couscous). It doesn’t taste like rice either, but still it tastes delicious.
Whenever I want to reduce the carbs, this cauliflower “rice” is a healthy alternative to rice and goes perfectly with curry and dishes that calls for a bed of rice. I am not obsessing over grain-free food, but once in awhile I try to limit my intake of grains.
I can even trick my little daughter with this dish, it’s a great way to make her eat a veggie she’s not fond of. Enough to tell her it’s a sort of rice, and she’s happy with it (now she’s 3 years old, don’t expect to trick an adult as well cause it won’t work, it doesn’t taste like rice at all).
Ricing cauliflower is very simple. You can use a food processor like I did and it takes the preparation time to about 5 minutes and cooking less than 10 minutes. Or you can also grate the florets on the coarse side of the grater.
Step by step Indian style cauliflower rice recipe – Gobi rice recipe
Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands.
Transfer the cauliflower to a food processor. Don’t fill the food processor more than 3/4 full; if necessary, process in 2-3 batches.
Alternatively, you can grate the florets on the large holes of a box grater.
If using a food processor like I did, pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less.
In a deep frying pan heat some olive oil. Add cumin seeds, green cardamoms, cinnamon and cloves. After few seconds cumin seeds will start sizzle.
Add green chilli and ginger paste, stir fry for 1 minute, on medium heat.
Add the cauliflower and salt. Stir fry for 8-10 minutes until the cauliflower gets tender and cooked.
Lastly, add lemon/lime juice, mix well and close the heat.
Garnish with fresh coriander/cilantro leaves.
Serve with your favorite curry or grilled meat.
- 1 medium head cauliflower;
- 1 tsp grated/paste ginger;
- 1 green chilli, chopped (optional);
- 1 tsp cumin seeds;
- 1 inch cinnamon stick;
- 2 green cardamoms;
- 3 cloves;
- 1/2 tsp salt or less, as per taste;
- 1 tbsp lime/lemon juice;
- few cilantro/coriander leaves to garnish;
- 1-2 tbsp olive oil.
- Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands.
- Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4 full; if necessary, process in 2-3 batches. Alternatively, you can grate the florets on the large holes of a box grater.
- Pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less.
- In a deep frying pan heat some olive oil. Add cumin seeds, green cardamoms, cinnamon and cloves. After few seconds cumin seeds will start sizzle. Add green chilli and ginger paste, stir fry for 1 minute, on medium heat.
- Add the cauliflower and salt. Stir fry for 8-10 minutes until the cauliflower gets tender and cooked.
- Lastly, add lemon/lime juice, mix well and close the heat. Garnish with fresh coriander/cilantro leaves.
- Serve with your favorite curry or grilled meat.
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