Indian Spiced Cauliflower Rice

PREP TIME: 10mins


I love the alternative of using cauliflower instead of rice it is such a clever idea to get more of your veg in a day. Cauliflower is the perfect partner to Indian spices making this quick and easy dish to any curries.

I like to blend my own mild curry powder, recipe here 

I blitzed my cauliflower in a food processor but you can save time and buy ready chopped cauliflower ‘rice’ which is popping up everywhere in most supermarkets.

Getting Ahead: Once your ingredients are prepped this dish can be on the table ready in under 10minutes.

Leftovers: Perfect leftovers, see serving suggestions.

Serving Suggestion:

Perfect as part of an Indian feast, pick your curry (I have many!) but to help you choose, we had the cauliflower with Confit Tandoori Chickpeas, Easiest Flatbread Ever, a lovely mango pickle and a coriander yogurt.

The cauliflower rice would work with any curry really!

What you'll need:

A wok or a large frying pan with a lid



  • 800g blitzed cauliflower florets & stems to desired chunkiness
  • 4 garlic cloves, finely minced
  • 20g ginger, freshly grated
  • 1/4 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mild curry powder
  • 2 teaspoons fine salt
  • 1/4 cup extra virgin olive oil / coconut oil
  • 1/4 cup water
  • 1/2 bunch (50g) spring onions, finely chopped (opt)
  • small handful coriander, finely chopped (opt)



  1. Heat your oil in a large wok on a medium heat, add the cumin seeds, mustard seeds and curry powder and stir until fragrant. We want to hear a sizzle, adjust the temperature so you can hear a constant gentle sizzle.
  2. Add the cauliflower and stir to coat with the oil and spices.
  3. Add the salt and water, stir and cover the wok with a lid for 6 minutes.
  4. After 6 minutes, remove the lid, the cauliflower should be al dente (soft but still with a bite) add the garlic, ginger and spring onions,  stir with the lid off until incorporated and fragrant about 3 minutes.
  5. Taste and season the cauliflower, serve in the wok or in a pretty serving bowl and sprinkle with the chopped coriander.
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