Indian-Spiced Cauliflower “Rice”

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 head Cauliflower
  • 3 tbsp Cilantro
  • 1/4 tsp Ginger, ground

• Baking & Spices

  • 1 Black pepper
  • 1/8 tsp Cardamom
  • 1/8 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 tbsp Butter

Found on thefoodcharlatan.com

Ingredients

• 1 head cauliflower
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cardamom
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• black pepper to taste
• 3-4 tablespoons chopped cilantro, to garnish

Directions

• Rinse your cauliflower. Slice it in half down the middle, then slice each half again along the stem. Hold the quarter of a cauliflower upright and slice off the stem; this should separate the florets. Chop them roughly into 1 or 2 inch pieces. (See photos below.)
• Place half or 1/3 of the cauliflower (depending on how big it is) into a food processor with the blade attachment. Pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less. Repeat with remaining cauliflower.
• In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. When it is hot, add all the cauliflower, and stir occasionally for 5-8 minutes, or until tender.
• While it cooks, season with cumin, turmeric, ginger, cardamom, cinnamon, cloves, salt and pepper. None of these measurements or even the spices themselves are hard and fast--go with what sounds good to you.
• Remove from heat and add chopped cilantro to taste.
• Serve with your favorite curry, grilled chicken, lamb, beef, pork, etc.