By Rebecca Longshore
Updated: January 30, 2017

 

While whole grains are a beneficial part of any healthy lifestyle, some days you need to pack a little more veg into your diet. And while I love whipping up a hearty rice bowl, this fun twist is not only a delicious substitute, but also it serves as the foundation for many delicious cauliflower-based recipes.

With a quick and easy technique that yields a light and fluffy texture, you will love throwing this “rice” into homemade sushi, stir-fry dishes, or serving on the side. Just like rice, you can dress it up, or keep it plain and simple. Here, I’ve made a coconut curry version packed with bold flavors and nutritious ingredients. We'll get to that later, but first let's start with the basic recipe.

Cauliflower “Rice” Recipe:

  • 1 cauliflower head, leaves removed
  • 1-2 tablespoons extra-virgin olive oil
  • salt and pepper to taste

Step 2: Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add the cauliflower, and cook for 5 to 7 minutes, or until cauliflower is cooked to desired texture. Stir frequently. Once the cauliflower is cooked, add desired salt and pepper, and serve.

Coconut Curry Cauliflower “Rice” with Almonds Recipe:

  • 1-2 tablespoons extra-virgin olive oil
  • 1 cauliflower head, leaves removed
  • ½ medium sweet onion, diced
  • 2 garlic cloves, minced
  • 1 cup organic light coconut milk
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon lime juice
  • 1 tablespoon lime zest
  • 3 tablespoons curry powder
  • ½ teaspoon kosher salt
  • pepper to taste
  • 14 almonds

Directions: Prep "rice" as instructed above. Heat large skillet over medium-high heat. Add oil to pain, and swirl to coat. Sauté onion and garlic for 2 minutes, or until aromatic. Add the cauliflower to the skillet. Cook the cauliflower for about 5 minutes, or until cauliflower is cooked to desired texture. Add the coconut milk, curry powder, ginger, lime juice, zest, salt, and pepper. Cook until the coconut milk has absorbed, about 3 to 5 minutes. Throw in roasted almonds or cashews for a nutty crunch.

Makes: 8 ServingsCALORIES 94; FAT 6.5g (sat 1.8g, mono 3.25g, poly 0.7g); PROTEIN 2.4g; CARB 8.6g; FIBER 3g; CHOL 0mg; IRON 1.1mg; SODIUM 154mg; CALC 38mg

See More: Healthy Vegetarian Curry Recipes

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