SPICED CAULIFLOWER RICE

SPICED CAULIFLOWER RICE

Serves 6

  • 1 head cauliflower, trimmed and cut into 6 pieces
  • 4 tablespoons safflower oil
  • ½ teaspoon brown mustard seeds
  • 10 fresh curry leaves (optional)
  • 1 teaspoon cumin seeds
  • 2 teaspoon minced garlic
  • 2 teaspoon minced ginger
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro (optional)
  • Shred the cauliflower on the coarse side of grater or pulse in a food processor until pieces and rice-sized. You should have about 5 cups. Set aside.
  • Heat the safflower oil in a large sauté pan or wok.
  • Add the mustard seeds and sauté until they begin to pop and turn grey. (Cover with a lid if they start to pop out of the pan.) As soon as they subside, add the curry leaves, if using, and stir until they have all crackled.
  • Add the cumin seeds, garlic and ginger and stir a few times.
  • Add the coriander, turmeric, salt and pepper and stir a few times.
  • Add half of the cauliflower rice, gently mix into the spices. Sauté for 2 minutes before adding the remaining cauliflower rice. Cook until the cauliflower rice in evenly just tender, about 6 more minutes.
  • Stir in the cilantro. Serve with Maya’s Cholé or transfer to serving dish and serve with lemon wedges.