Curry Spiced Cauliflower “Rice”


Vegan Cauliflower RiceCurry Spiced “Rice”
(grain-free, gluten-free, #whole30 compliant, vegan, made with cauliflower power!)
original recipe by Vicy Wilkinson, MA, BCC

I’m so lucky that part of my job as a transformational life coach involves helping people (myself included) continuously improve their nutrition and ability to take good care of themselves at the most basic levels.  Food is the tastiest of those basic levels of THRIVING!  And I LOVE FOOD SO MUCH!  I’m grateful that many of friends enjoy my becoming-more-and-more-frequent #whole30 resets.  I’ve found that following the guidelines of this program as outlined in the book It Starts With Food every 4-6 months really helps me stay better on track over all, with both health and fitness goals and all the rest of my goals, too.  {As within, so without.  As above, so below.}

At some point during the last year, I cooked dinner for a friend, and ended up serving her a “rice” dish I made with cauliflower that she has asked me about ever since!  “How did you make that?  It was delicious!” she says to me every time I cook for her.  During my weekly food prep for a busy week of seeing clients and changing the world, I finally decided I would try to re-create this dish, and keep up with how I did it so that I could share it with her… and you!

I realized that one of the keys to simple recipes like the one that follows is that having a good spice cabinet.  If you’re still getting by with salt, pepper, oregano, and Mrs. Dash, I highly recommend that you start exploring new worlds by adding a spice or two to your kitchen apothecary each time you visit the grocery store over the next few months.  You’ll be amazed with what you can do with just a couple of ingredients, and the right blend of spices! {Also, even if you’re missing a couple of the less common spices in this recipe, like Garam masala or 5-spice, try it anyway!  It’ll still be good, you’ll just be missing some of the subtle hints created by these antique spice blends.  Pick them up  next time you’re in a spicy mood!  Remember, spice doesn’t necessarily equate to heat.}

Here’s the recipe, along with a few pics I took of the prep work along the way!  Please cook, share, embellish as you wish… and ENJOY!  ♥

Ingredients
*Note:  the full version below is pretty spicy, and is recommended for people who are used to this intensity of spice pallets.  I’m including (in bold) the 1/2 spice version for the unsure or timid!

  1. 1 head of cauliflower
  2. ½ tsp. 5-spice powder (commonly found in Asian food sections of most grocery stores; consists of fennel seed, star anise, ginger, cloves, cinnamon) (¼ tsp. 5-spice powder)
  3. ½ tsp. Garam masala (another spice blend; usually consists of black and white peppercorns, cloves, cassia bark, nutmeg and mace, black and green cardamom pods, Bay leaf, Caraway) (¼ tsp. Garam masala)
  4. 1 tsp. turmeric (½ tsp. turmeric)
  5. 1 tsp. cumin  (½ tsp. cumin)
  6. 1 tsp. curry powder [I used hot, yellow curry powder in this version; use whatever youRaw Fresh Ginger have on hand!]  (½ tsp. mild curry powder)
  7. 1 tsp. cinnamon  (½ tsp. cinnamon)
  8. ¼ c. ish fresh minced ginger (*see photo ~ this is a ¼ c. measuring cup, before I minced it)
  9. 1 large or 2-3 small cloves fresh minced or crushed garlic (½ large clove or 1-2 small cloves garlic)
  10. ¼ c. raisins
  11. Big handful of nuts*
  12. 3-4 Tbsp. coconut oil
  13. Bragg’s Nutritional Yeast

 

Instructions

  1. Wash cauliflower, and then cut it into large chunks.Spice pallet for Curry Spiced Rice
  2. Add all pieces of cauliflower to your food processor and “pulse” in 20-30 second bursts until cauliflower is a nice “rice-like” texture, with maybe a few larger chunks. {This will probably only take 3-4 bursts – you don’t want cauliflower dust! J}
  3. Set aside until you prepare your curry paste.
  4. Add 3-4 Tbsp. coconut oil into a large saucepan, and heat to medium for a few minutes.
  5. Stir in your “wet” curry ingredients: garlic and gingerWet Curry Paste Ingredients
  6. Reduce heat to low and stir in all the “dry” curry ingredients: turmeric, cumin, curry powder, 5-spice, Garam masala, and cinnamon.
  7. Now add your cauliflower and stir until the curry paste coats everything fully.
  8. After it’s all mixed up nicely, turn up the heat to about medium and stir frequently for about 10 minutes to soften the cauliflower.
  9. Reduce heat to low and add your nuts and raisins.Cauliflower Rice ~ Spice Coated
  10. Cover and let simmer on low (lowest possible setting on your stovetop) for 15-20 minutes.
  11. Remove from heat and sprinkle with Bragg’s nutritional yeast (because it’s good for you) & stir or “toss” before serving.
  12. ENJOY! {Garnish with curly parsley, if you want to get real fancy with it.}

*I used pecans in this batch; sometimes I use cashews; I suggest you use whatever tree nuts you have on hand.  I’m pretty sure I used pistachios in the first batch I ever made that my friend raves about so much.  NOTE:  to maintain #whole30 compliance, nuts must be raw tree nuts, no peanuts and no nuts roasted in any non-compliant oil.

Serving suggestions:  Pair your tasty spicy rice with baked or roasted chicken, and a simple roasted veggie.  (I like roasted purple cabbage and a simple chicken breast, for example.)   Better yet, stick with the Indian theme and make Tandoori Chicken or Tikka Masala to go with it… but be prepared to spend some extra time in the kitchen for these delights!

May we all eat well & be healthy and happy! Namaste.