Cauliflower Rice
Watching your carb intake? Use this cauliflower rice as a substitute for regular rice. You will not notice the difference on your plate, but you will on your waistline.
Ingredients
- 2 cup(s) basmati rice
- 24 1/4 floz water
- 1/2 tablespoon(s) butter
- 3/4 teaspoon(s) salt
- 2 teaspoon(s) cumin
- 2 tablespoon(s) canola oil
- 1 large onion, chopped
- 1 1/4 teaspoon(s) whole cloves (10)
- 1 1/4 teaspoon(s) ground turmeric
- 1 teaspoon(s) jalapeno pepper, chopped (optional)
- 1 1/2 teaspoon(s) salt
- 2 cup(s) cauliflower, 1-inch cauliflower florets (about a pound)
- 1/2 cup(s) chopped cilantro, with stems
Instructions
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To prepare the rice: Wash rice twice in cold water.
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Soak rice in 3 cups of water for 15 to 20 minutes.
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Drain rice.
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In a medium pot with a lid, combine rice, 3 1/4 cups of water, butter and salt on high heat.
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As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes.
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Turn off the heat, but do not remove the lid.
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Allow rice to sit for about 5 minutes, then remove the lid and set aside.
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To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat.
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Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves.
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Saute the onion for 8 to 10 minutes or until brown.
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Add turmeric, jalapeno and salt, and saute for another 2 minutes.
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Add cauliflower, stir well and stir-fry for 5 minutes.
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Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft.
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Add cauliflower to rice and combine well.
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Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.
Nutrition
Calories: 948.95kcalCarbohydrates: 129.32gProtein: 17.28gFat: 42.41gSaturated Fat: 7.01gCholesterol: 15.26mgSodium: 5843.31mgFiber: 9.34gSugar: 11.28g
Tried this recipe?Let us know how it was!