curry-cauliflower-rice

Curry Cauliflower Rice

Packed with big flavors and crunchy texture, it’s a simple low-carb one-pot side dish that makes a delicious base for almost any protein.

Cauliflower rice has long been enjoyed in the low-carb diet world as a versatile cruciferous vegetable great at imitating real rice but not only is this a low-carb dream, it’s also a paleo, Whole30 and keto recipe. 

Not to mention, gluten-free, dairy-free and vegan too!

There’s a lot to love in this side dish but the distinctive yellow color and deep flavors of turmeric are among the most enjoyed characteristics.

This recipe brings all the lovely aromatic flavor of Indian curries without the typical heavy “sauce” component. It’s like a light, airy and fluffy version of a curry!

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1/2 medium red onion, finely chopped
  • 2 large cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon coriander
  • 12 ounces fresh cauliflower rice 
  • 1/4 cup raisins
  • juice of 1/2 a lime
  • zest of 1/2 a lime
  • 2 tablespoons almonds, chopped and toasted
  • 1/4 cup minced cilantro and mint
 

Instructions:

  1. Place olive oil in a large skillet over medium heat.
  2. Once hot, add onions, garlic and bell pepper. Cook 3-5 minutes until starting to soften.
  3. Add spices, stir to combine and cook for an additional minute.
  4. Add the frozen cauliflower rice and raisins to the skillet and stir to combine breaking up any frozen chunks of cauliflower rice if needed.
  5. Zest the lime and add the lime juice to the skillet, stir to combine and cook for 2-3 minutes until cauliflower rice is warmed through but before turning mushy.
  6. Season to taste with salt and pepper, turn off heat and add almonds and herbs before serving.