PREP TIME: 10mins COOKING TIME: 15mins

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 WILL NEED

A wok or a large frying pan with a lid

 

INGREDIENTS
  • 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)

 

METHOD
  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.

Print Friendly, PDF & Email

PREP TIME: 10mins COOKING TIME: 15mins

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 WILL NEED

A wok or a large frying pan with a lid

 

INGREDIENTS

  • 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)

 

METHOD

  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.

Print Friendly, PDF & Email