Indian Spiced Cauliflower Rice
A riced cauliflower base seasoned with garam masala, garlic, and ginger, ready for protein and vegetable additions. Grain-free and highly adaptable to any protein or seasonal vegetable.
Ingredients
Method
Dice the onion, mince the garlic and ginger, and measure all spices into a small bowl.
If using fresh protein or vegetables that require cooking, prepare them separately before adding to the cauliflower rice.
Heat coconut oil or ghee in a large skillet over medium-high heat until shimmering.
Add diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in minced garlic and ginger, and cook for 1 minute until fragrant.
Add garam masala, turmeric, and cumin; stir constantly for 30 seconds to bloom the spices.
Add riced cauliflower and vegetable broth; stir to combine and cook for 10–12 minutes, stirring occasionally, until cauliflower is tender and liquid has mostly evaporated.
If using protein and vegetables, fold them in during the last 3 minutes of cooking to heat through.
Season with salt to taste; stir in fresh cilantro and lime juice if desired.
Serve warm as a standalone grain-free base or topped with yogurt, nuts, or additional fresh vegetables.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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