Spiced Cauliflower Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 234
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 10
- Sugar
- 11
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 845
- Total: 35 min
- Active: 35 min
Ingredients
1 large head cauliflower
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoons olive oil
1 cup finely diced onion
2 teaspoons minced garlic
2 cups frozen green peas, thawed
1 cup grated carrots
Sea salt
1 tablespoon thinly sliced chives or scallions
Directions
- Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)
- Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
- Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds.
- Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.