Cauliflower rice is a great substitute for white rice. Not that I miss rice per se, but especially when eating curry or wok dishes that have a lot of flavourful sauces, it can be good to mimic the rice ability to absorb all the juices and taste from the dish. With its mild taste and soft consistency, riced cauliflower does the trick!
This is a simple version of cauliflower rice, especially thought to accompany curry dishes and to enhance the flavours of the dish it’s served with. The trick here is the olive oil that together with the garlic and scallion make this simple “rice” a delicious side to accompany many dishes. In this simple version pairs well with Coconut turkey curry with lime or any other curry or sauce-rich dishes. But you can easily upgrade it by adding other vegetables, herbs, and spices.
Simple cauliflower rice recipe
serves: 3-4 persons | prep time: 20 min. | cook time: 10 min.
1 head cauliflower, roughly chopped
10 tbsp olive oil
1 onion, chopped
1-1,5 teasp salt
1 teasp garlic powder
4 stalks scallions, sliced
1. Process the cauliflower in a food processor for 10 seconds, or until it forms rice-size granules (you might need to spread it over a few batches for better results). Set aside;
2. Heat the olive oil in a large frying pan or wok over medium-high heat. When the pan is hot add the onion and cook for 3 minutes. Add the riced cauliflower, the salt, and the garlic powder and cook for 5 to 6 minutes, stirring;
3. Add the scallions and cook for a couple of minutes more, stirring, until the vegetables are soft.