Indian-Spiced Cauliflower “Rice”

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Cardamom

  Spices

  ⅛ tsp, ground or 0.3g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Rinse your cauliflower. Slice it in half down the middle, then slice each half again along the stem. Hold the quarter of a cauliflower upright and slice off the stem; this should separate the florets. Chop them roughly into 1 or 2 inch pieces. (See photos below.)
2. Place half or 1/3 of the cauliflower (depending on how big it is) into a food processor with the blade attachment. Pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less. Repeat with remaining cauliflower.
3. In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. When it is hot, add all the cauliflower, and stir occasionally for 5-8 minutes, or until tender.
4. While it cooks, season with cumin, turmeric, ginger, cardamom, cinnamon, cloves, salt and pepper. None of these measurements or even the spices themselves are hard and fast--go with what sounds good to you.
5. Remove from heat and add chopped cilantro to taste.
6. Serve with your favorite curry, grilled chicken, lamb, beef, pork, etc.

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