Curried Cauliflower Rice

This is the week of easy recipes. I’ve been busy, so I simply have not had time to invent anything complicated. This is fine with me- I don’t think there’s anything wrong with simple recipes, and often, the recipes with the least ingredients are the most flavorful and interesting. Simpler recipes are great for highlighting the key ingredients without too much going on in the dish. This easy-as-can-be side dish is just that.

Pairing a classic yellow curry spice blend with cauliflower, long known to be a fabulous vehicle for curry- and turning into a rice makes it a great flavorful grain-free substitute for rice or quinoa.

This same method works well with different spice blends- try switching the oil to olive and making the spices more Mediterranean-inspired.

Curried Cauliflower Rice

1 head cauliflower, roughly chopped
2 tbsp coconut oil
1/2 onion, chopped small
2 cloves garlic, minced
1 tbsp curry powder of choice
Sea salt, to taste

1. Steam cauliflower until softened. Set aside to cool slightly.

2. Meanwhile, heat coconut oil in a large skillet. Sautee onion and garlic until translucent.

3. When cauliflower has cooled slightly, use a potato masher to mash into small pieces, much like rice granules. Transfer mashed “rice” to pan with garlic and onion.

4. Add curry powder to pan and stir well. Cook for about 5 minutes to let flavors meld. Season to taste and serve alongside your favorite main dish.

What are your favorite simple sides?

xo

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