Indian Cauliflower Rice Bowl
Author: www.gardenfreshfoodie.com
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6
- 2 cups of red onions-about 1 large (could use regular onions too)
- 3 cups (or more) of mushrooms, sliced
- 3 cups of cubed eggplant (could omit if you don't have any)
- 7 cups of shredded cauliflower (this is about half of a head of cauliflower-use the left overs to roast up for salads!)
- 1½ tbsp, about 3 garlic cloves, minced
- 1-2 cups of water or broth
- 1½ tsp salt
- 1 stalk curry leaves (about 10 leaves)-alternatively, can use 1 large or 2 small bay leaves, remove before eating
- fresh pepper to taste
- Cauliflower rice base (above)
- 1 cup diced bell pepper, we used red and yellow
- 2 cup of beans (we used a mix of chick peas and black beans-use whatever you have on hand)
- 1 lime, zest and juice
- 1 tbsp cumin
- 2 tsp turmeric
- 2 tbsp fresh minced ginger
- a few dashes or ⅛ tsp cayenne (depends on your heat preference)
- Additional broth if needed to help wilt greens
- 3 cups of greens (it can be any kind, I used spinach, but have used kale and collards)
- ½ cup fresh cilantro (if you don't like it, use parsley)
- Additional salt/pepper as desired
- Nuts for serving: pistachios, slivered almonds, or pumpkin seeds
- Shred the cauliflower in a food processor using the shredding attachment
- Add onions to a hot pan, along with a little broth to help sauté (not too much, as you want the onions to caramelize slightly). Sauté onions until translucent, then add eggplant, mushrooms, and garlic
- Add in cauliflower
- Saute until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery
- Add salt/pepper to taste
- *Top with slivered almonds or toasted pine nuts
- After making the cauliflower rice pilaf, add in remaining ingredients listed above, except greens, cilantro, and nuts
- Stir in greens and cilantro, and mix until greens are wilted (adding more water/broth if needed)
- Serve and top with slivered almonds, pistachios (what we used), toasted pine nuts, or pumpkin seeds & enjoy!
1076 mg potassium, 168% Vitamin C, 46% Vitamin A, 20% iron, 10% Calcium based on 6 servings
Serving size: ⅙ Calories: 199 Fat: .7 g Saturated fat: 0 g Carbohydrates: 35.8 g Sugar: 7.7 g Fiber: 10 g Protein: 15 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/indian-cauliflower-rice-bowl/
3.5.3208