Curried Cauliflower Rice is a remake of one of my favorite veggie recipes.
I decided to spiff it up with a simplified ingredient list, a nice new set of photos, and a schmancy 1-minute cooking video.
Riced cauliflower is the perfect vehicle for so many flavors. (It’s kinda like the tofu of the veggie world in a way.) It’s fairly neutral flavor and rice-like texture beg to take on all sorts of tastes.
If you’re looking for more cauliflower rice inspo, check out my Paleo Cauliflower Fried Rice or my Paleo Caramelized Onion “Cous Cous.”
Back when I created the predecessor of this Curried Cauliflower Rice in 2013, there were no commercially available “riced” cauliflower options for sale in the supermarket.
My preferred method for making riced cauliflower is at home in the food processor. I use a shredding blade, and it comes out with the perfect rice-like size.
While I have tried the store-bought options before, I’m usually left a bit disappointed: it’s typically quite expensive, and the serving size is very small. Or, the pieces of cauliflower are too big and chunky. When cooked, they tend to get soggy.
I get it though…if pre-riced cauliflower is the only thing keeping you eating your veggies, do what you’ve gotta do! You know your life best.
This Curried Cauliflower Rice is the perfect mashup of flavors.
It’s seasoned with yellow curry powder, a mixture of Indian spices popularized by – believe it or not – the British. Curry powder usually contains a combo of turmeric (which gives it its golden color), coriander, ginger, cumin, fenugreek, cayenne, and more.
Curry powder is quite a warming blend of spices, and can vary in heat levels. I like mine with a touch of spiciness. (Click here to see my current fave.)
Besides the curry powder, the aromatic base of this Curried Cauliflower Rice comes from onion and garlic. Then I layer on cozy cinnamon, crunchy sliced almonds, and plump, sweet raisins. I finish it off with some chopped cilantro for freshness, and it’s done.
It looks like a lot of ingredients, but it comes together fast, and the balance of flavors is spot on. It’ll make a pretty big batch with plenty of leftovers for two people.
Curried Cauliflower Rice Recipe
large onion, diced
tsp sea salt
tbsp avocado or coconut oil, divided
cloves garlic, finely chopped
tbsp curry powder
cup sliced almonds
medium head cauliflower, riced
Large handful chopped cilantro
Salt and pepper, to taste
- In a large skillet over medium heat, add one tablespoon of oil. When the oil is hot, add the onions and salt. Cook and stir the onions until softened, about 5 minutes, until they become translucent.
- Add in the garlic, almonds, raisins, curry powder and cinnamon. Stir until combined well and cook for another minute.
- Increase the heat to medium-high, add the other tablespoon of oil, and dump in the cauliflower. Cook for 3 to 4 more minutes, stirring frequently, until it’s softened but not mushy.
- Remove from the heat, and stir in the cilantro. Check flavor and add salt and pepper to taste.
Pin this Curried Cauliflower Rice recipe for later!