Have you tried cauliflower rice, its a wonderful rice substitution that is very nutritious and delicious. For an Oriental style try my Cauliflower Fried Rice. Its been a long time that I posted a recipe with cauliflower rice, this time I wanted something more flavorful. As I was writing up this post, I stopped to show my husband what I had done, since he was busy all day at work. He said he liked the photo of the cauliflower rice, then he muttered, ‘you tend to curry everything don’t you’. I couldn’t help but laugh, because I tend to love the flavor of curries. I love the benefits of turmeric, coriander and cumin, so I tend to make my own spice combination rather than the store bought brands that may contain ingredients that don’t agree with my stomach. In other words, I find some of the curry spices in store brought brands so irritating, they leave me with heartburn after eating. I get to leave out the ones that I do not care much for. You can then substitute your own favorite curry powder in this recipe. About 1-2 tablespoons should be fine. You can also omit the cayenne pepper as well for a milder taste.
Here are some of the benefits of my curry blend:
Turmeric: Turmeric is actually the spice that gives curry its distinctive yellow color. It is very popular in India as a medicinal herb and spice for thousands of years. Curcumin the active ingredient in turmeric is known for its powerful antioxidant and anti-inflammatory properties. Therefore it relieves heartburn and stomach upsets.
Coriander: The seeds of the coriander or cilantro plant. It is beneficial as a carminative and is used as an ingredient in gripe water.
Cumin: The Indian Medical Journal or Research in 2004, found cumin to be beneficial in relieving indigestion. It also found that cumin stimulates the liver to increase the production of bile, which helps in the breakdown of fats and further improving digestion.
If you are on a candida diet this recipe is perfect for someone on Phase One of the diet. You can leave out the carrots if you aren’t allowed to have.
- 3 cups cauliflower rice (1/2 head large cauliflower or 1 small cauliflower)
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 carrot, cut in strips
- 1 cup coconut milk
- 3/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1 spring onion, chopped
To make cauliflower rice, grate cauliflower using a box grater or process using a food processor. If using a food processor, process in small batches. Set aside in a large bowl. Heat oil in a large saucepan or skillet on medium high heat. Add onion, garlic and ginger and cook until onion is soft, about 4 minutes. Stir in turmeric, coriander and cumin, about 30 seconds. Add carrots, coconut milk and continue to stir. Add cauliflower rice and stir to fully coat. Cook stirring for about 8 minutes or until cauliflower rice is tender yet grainy. Stir in spring onion, salt and pepper to taste.