Cauliflower ‘Rice’

In this dish cauliflower is used to make a lower-carb alternative to rice.  It doesn’t actually contain any rice.  I was intrigued when I first heard of it, and after some Googling about it, I couldn’t wait to make my own version. I used mustard seeds with coriander and turmeric powder to give it an Indian flavour. Try the recipe and mail me your thank you card and chocolates. :)

Recipe

Ingredients 
(Vegetarian, Vegan, Four Hour Body, Slow Carb Diet, Gluten Free)

½ medium cauliflower
1 medium onion
1 tablespoon vegetable oil
1 tablespoon mustard seeds
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon salt
½ teaspoon chili powder (optional)

Preparation 

1. Onion: Dice the onion. 
2. Cauliflower: Grate the cauliflower into small pieces, to look like rice grains. To do this, I use a 3.5mm V-slicer. Alternatively, you can use a food processor. 

Cooking

1. Vegetable oil & mustard seeds: Heat the vegetable oil in a large pan until it is really hot. Add the mustard seeds and cook until the seeds pop. It is important that the seeds pop to release their nutty flavour.
2. Onion: Turn the heat down to low-medium and add the onion into the hot oil mixture. Cook for about 5 minutes until the onions are soft. 
3. Cauliflower: Add the grated cauliflower and cook for about 5 minutes to soften it. 
4. Spices: Add the turmeric, coriander, salt and chili powder (if using) to the cauliflower mixture. Cook for another 15 minutes or until the cauliflower is soft but still firm.