Curry Riced Cauli
Okay, we know you know rice. But do you know rice like we know rice? We're talking about the kind of rice that plays a leading role in your meal, and isn't the supporting side dish! Give a warm "Namaste" to this variation on rice - Curry Rice! What sets curry rice apart from its plainer counterparts is its awesome flavor. Most curries are comprised of abrilliant mix of both sweet and savory spices that include: cumin, coriander, turmeric, pepper, mustard, ginger, clove, cardamom, bay leaf and fenugreek. With all of that herb-love going on, this spice also gives a pretty vibrant vibe to your meal (talk about fun on a plate!)
Traditionally associated with South Asian and Middle Eastern cusine, this spice has made its way into many Western households (and mouths!). Other uses for this all-purpose seasoning used include:
The other part of this recipe that's going to forever change your side dish game (and make satisfying even the pickiest a breeze) is that we've taken your traditional "rice" away altogether and replaced it with a vegetable alternative. You read that right - this side dish isn't a carbohydrate at all! It's all vegetable! A number of vegetables can be used as rice and carbohydrate substitutes, but our tried and true for "rice" is cauliflower. Cauliflower, when cooked down, gains a similar texture to cooked rice (with maybe just a touch more "crunch"). Its mild taste makes it a great vessel for flavor and never overpowers.
"Riced" cauliflower and other vegetables have recently gained popularity, so making this carb-alternative couldn't be easier today! Most grocery stores now carry frozen bags of riced vegetables. Just be sure that you are purchasing plain riced vegetables and not the pre-flavored kinds. Or, you can always rice your own right at home. All you need is a head of cauliflower and a shredder!
So invite and enjoy this new way of "rice" into your homes. Your waistline will thank you and your taste buds will be none the wiser. Short on time in the kitchen? Not a problem! Just turn this dish into a complete meal. All it takes is a serving each of protein and carbohydrate. In the MRC kitchen, we think we'll do shrimp as a protein and a crisp apple as a carbohydrate, but the combinations are endless here!
- 1.5 oz raw slivered almonds
- 18 oz cauliflower, raw
- 6 oz snow peas, frozen
- 1 clove garlic, minced
- 1 TBSP + 1 tsp. Curry powder
- up to ¾ tsp. sea salt
- ½ C. fresh cilantro, chopped
- Preheat oven to 350°F. Spread almonds out on a sheet pan and place in the oven until toasted, (approximately 3-4 minutes). Remove from oven and set aside.
- Separate cauliflower into smaller florets and place in food processor bowl affixed with an S-blade. Pulse a few times until it’s coarsely chopped and resembles the texture of rice, and set aside. No food processor handy? No problem! Use a grater to rice your caulifower.
- Heat a large skillet over medium heat and spray with Pam. Add snow peas and sauté for 3-4 minutes, until they begin to soften. Add garlic, riced cauliflower, curry powder, and salt. Cook for an additional 5-7 minutes, stirring frequently until warmed through.
- Remove from heat, top with almonds, and serve immediately.
Servings: 3 |One Serving: 1/3 skillet |Replaces: 4 oz. cooked vegetables, 1 healthy fat