I had cauliflower rice for the first time at this new Indian restaurant in my neighborhood called Inday. They are trying to be like a hipster Indian version of Chipotle. One of the choices for rice is this “not rice” made with shredded cauliflower and brussel sprouts. It intrigued me so I tried it and it was really good. Turns out this trend has been going on for a while. So I thought I needed to update my recipe repertoire and found a version of this online. It was good but I should have paired it with a saucy curry or something. I paired it with a Cuban Mojo Pork with didn’t have much sauce. So I need to keep going with this recipe into the future and make it again with a curry. It also reminded me of my Gobi Manchurian recipe which is a batter coated fried and glazed cauliflower recipe that tastes like chicken. So weird that cauliflower can substitute for the rice and for chicken. What if I made the Gobi Manchurian and served it over the Cauliflower Rice? That would be interesting!
1 medium cauliflower
1 tsp grated ginger
1 green chili, chopped
1 tsp cumin seeds
1 inch cinnamon stick
2 green cardamoms
1/2 tsp salt
1 Tbs lime or lemon juice
cilantro for garnish
1 – 2 TBS olive oil
Cut he 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 the food processor. Dont fill the food processor more than 3/4 full
Pulse in one second intervals until the cauliflower pieces are about the size of grains of rice
In a deep frying pan heat some olive oil, add cumin seeds, green cardmoms, cinnamon and cloves. After a second cumin seeds will start to sizzle. Add green chili and ginger paste, stir fry for 1 mininte on medium heat.
Add the cauliflower and salt. Stir fry for 8 to 10 minutes until the cauliflower gets tender and cooked.
Lastly add lemon/lime juice. Mix well and turn of the heat. Garnish with fresh cilantro.
Serve with curry or grilled meat.