Curry Riced Cauliflower

Name: Curry Riced Cauliflower
Yield: 2
Ingredients: 1 head cauliflower or 12 oz. pkg frozen riced cauliflower; 1/2 large onion (about 1 cup chopped, no need to measure); 2 cloves garlic (peeled and pressed or minced); 1 teaspoon curry powder (yellow curry powder is milder than red curry powder); 1/4 teaspoon crushed red pepper flakes (more or less, to taste, omit for milder "rice")

Use yellow or red curry powder to make this easy riced cauliflower dish spicier or milder. A great low carb, lower calorie alternative for stir-fry and other Asian dishes in place of traditional rice.

Course

Low Carb Veggie Side Dish

Cuisine

Phase 1 - Jump Start

Keyword

spicy riced cauliflower

Servings

Ingredients

Fresh Vegetables

1 head cauliflower or 12 oz. pkg frozen riced cauliflower
1/2 large onion about 1 cup chopped, no need to measure

Fresh Herbs - Spices

2 cloves garlic peeled and pressed or minced

Dried Spices - Seasonings

1 teaspoon curry powder yellow curry powder is milder than red curry powder
1/4 teaspoon crushed red pepper flakes more or less, to taste, omit for milder "rice"

Instructions

If using fresh cauliflower, wash, remove stem and leaves, and cut into small florets. Add florets to food processor or blender. Pulse into rice-sized pieces. Or use medium/large hole side of a box cheese grater.
Chop onion. Peel and press or mince garlic. Mix with riced cauliflower along with spices.
Lightly spray a large skillet or frying pan with propellant-free cooking oil spray {avocado, coconut, or extra virgin olive oil}. Warm over medium heat.
Add riced cauliflower, onions, garlic, and spices. Sauté until browned. If needed, add a little water a bit at a time as you're cooking to keep rice from sticking to pan. Keep cooking until cauliflower is tender.

Recipe Notes

Nutrition label coming soon!

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