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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Curried Cauliflower Rice

Curried Cauliflower Rice

Curried Cauliflower Rice. (Photo: Karina Arnold) 

Karina Arnold tweaked this recipe

Ingredients: 

½ head of cauliflower
1 small onion (chopped)
3 Tbsp. olive oil
1 tsp. turmeric
1 tsp. curry powder
½ tsp. salt
¼ cup vegetable broth
1/3 cups golden raisins
2 Tbsp. toasted almonds
2 Tbsp. chopped cilantro

Recipe directions: 

Cut the cauliflower into florets and transfer them into the grater tube of your food processor or use the large holes on a box grater to shred the florets. Set aside.

Add the broth (or water) to a small bowl and heat for 30-45 seconds in the microwave. Add the raisins to the broth and set aside to plump. In a large skillet, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onions and cook about 2 minutes. Stir in the turmeric, curry powder and salt. Add the cauliflower rice and remaining olive oil and stir until well coated. Turn the heat down to a medium low and cover tightly with a lid.
Cook for 7-10 minutes, stirring every minute or so to prevent browning or sticking. Remove from heat. Drain the raisins and add them into the cauliflower mixture. Sprinkle on the toasted almonds and cilantro and serve.

Karina added Beyond Meat strips, which are baked plant protein strips, to her bowl for added protein.

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