Cauliflower Rice Curry

Have you tried cauliflower rice? Cauliflower Rice Curry is the perfect rice substitution that is low carb, very nutritious, and delicious. Cauliflower is processed with a food processor, sauteed with onion, garlic, ginger, bell pepper, and spices and cooked in coconut sauce.

5 from 6 votes

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Course: Main Course

Cuisine: American

Keyword: Cauliflower Rice Curry

Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 129kcal

Ingredients

2-3 cups cauliflower about one head
1 tablespoon coconut oil
1 small onion finely chopped
3 cloves garlic minced
1 teaspoon grated ginger
2 teaspoon turmeric powder
1 teaspoon cumin
1 teaspoon coriander
1/4 medium red bell pepper diced
1 medium carrot peeled and cut into strips
1/2 cup coconut milk
3/4 teaspoon salt or to taste
1/4 teaspoon Cayenne pepper
1 green onion chopped

Instructions

To make cauliflower rice, grate cauliflower using a box grater or cut cauliflower into florets and 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, ginger and cook until onion is soft about 3 minutes.
Add turmeric, cumin, coriander, and cook until fragrant. Stir in the bell pepper and carrots, cook stirring for a minute.
Stir in the cauliflower rice to coat, add the coconut milk and cover to cook for 8 minutes, stirring occasionally to prevent the cauliflower from sticking. Stir in spring onion, salt, and pepper to taste.

Nutrition