Indian Cauliflower Fried Rice
Learn how to make cauliflower fried rice, a low-carb, gluten-free alternative to satisfy your rice cravings.
Servings: 2
Ingredients
- 1 medium-size whole cauliflower
- 1 large-size onion sliced
- ¼ Cup green peas
- 2 tablespoon sliced cashew nuts
- 1 bay leaf
- Salt to taste
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2 tablespoon cooking oil
- Juice of half a lemon
Instructions
- Remove the green stem of the cauliflower.
- Soak it in salted lukewarm water for 5 minutes. Pat dry.
- Cut the florets of the cauliflower. Remove the thick white stems from each floret.
- Add half of the florets in a food processor or blender. Blitz for 30 seconds or till the cauliflower resembles fine rice or couscous. Repeat the process with the remaining florets.
- Transfer the cauliflower rice to a clean towel. Squeeze tightly to remove any excess moisture.
- Heat oil in a pan.
- Add bay leaf and the sliced onion. Fry the onion till they turn golden.
- Next, add the cashew nuts and fry for a second.
- Now add the green peas and fry till they are cooked.
- Season with salt and spices. Mix nicely.
- Add the cauliflower rice and stir to combine nicely.
- Cover and cook the rice for 5 - 10 minutes over low heat. Turn off the heat.
- Garnish Indian cauliflower rice with fresh coriander and drizzle lemon juice.
Notes
If you don’t own a food processor, you can grate the raw cauliflower on the coarse side of the grater.
- Dry Cauliflower Rice: If your cauliflower rice is too wet, it can become soggy. Pat it dry with a clean kitchen towel before cooking, especially if using frozen cauliflower.
- High Heat: Cook over medium-high heat to mimic the quick stir-frying method used in traditional fried rice.
- Prep in Advance: Have all your ingredients prepped and ready before cooking to ensure a smooth process, as stir-frying is fast-paced.