Cauliflower Rice Pilaf is an Indian style vegan, gluten-free, keto and a paleo friendly dish. This Indian Cauliflower Rice Pilaf is 100% healthy and loaded with the benefits of a superfood spice – turmeric. Ready in approximately 30 minutes, this pure vegetarian pilaf is one of our recent favorite quick and easy dinner recipes.
My cauliflower pilaf is loaded with all the delicious Indian flavors you expect in a pilaf (fried onion, cashews, spices and fresh peas) and it is guaranteed deliciously delicious.
In India, we love our basmati rice to the core. And needless to say, it is the staple diet for most of the Indians. I was little apprehensive about trying this brand new alternative to rice – the cauliflower rice. Because I have grown up eating cauliflower only in curries or stir fry or stuffed flatbread aka paratha. But not as a complete dish on its own. The Indian cauliflower rice pilaf changed my perspective about this low carb new age rice.
What Is Cauliflower Rice?
When the whole cauliflower head is grated manually or pulsed in a food processor the end result is small rice grain or couscous like tiny bits. That my dear friend is rice prepared with cauliflower. Or I must say cauliflower rice is the new name of the grated cauliflower. Why rice? Because this grated cauliflower can be used as a fantastic substitute for rice in most of the dishes.
How To Make Cauliflower Rice?
Cauliflower Rice can be prepared in a food processor or a manual box grater. How? Simply, remove the thick and green stems from the cauliflower. Cut the cauliflower head into florets. If you are using a food processor , pulse them for less than a minute. We don’t need very fine granules of cauliflower. A bit of rice size cauliflower granules are just perfect to make any dish. Else, you can shred the whole head of cauliflower using a manual grater . But use the bigger holes of the slicer to grate the cauliflower.
What To Prepare With Cauliflower Rice?
There are endless possibilities to make dishes using cauliflower rice. You can easily use it instead of regular rice in these everyday rice recipes – lemon rice , mushroom matar pulao and pineapple fried rice . Serve it with a cooling raita and a fresh salad for a low carb wholesome and nourishing meal.
In my opinion, cauliflower rice needs to be consumed the same day. The cauliflower just gets so overly cauliflower-smelling the following day. And the whole fridge starts stinking like anything. I don’t prefer preparing a large batch of cauliflower rice and storing for next few days. It is best to consume it fresh and fast.
At times, in life, you need a clean and detoxifying meal that is tasty too. Hence, Indian Cauliflower Rice Pilaf is my way to deal with all the April nourishment obligations.
Ingredients
- ▢ 1 medium-size whole cauliflower
- ▢ 1 large-size onion sliced
- ▢ ¼ Cup green peas
- ▢ 2 tablespoon sliced cashew nuts
- ▢ 1 bay leaf
- ▢ Salt to taste
- ▢ 1 teaspoon turmeric powder
- ▢ ½ teaspoon red chilli powder
- ▢ 2 tablespoon cooking oil
- ▢ Juice of half a lemon
Instructions
- Remove the green stem of the cauliflower.
- Soak it in salted lukewarm water for 5 minutes. Pat dry.
- Cut the florets of the cauliflower. Remove the thick white stems from each floret.
- Add half of the florets in a food processor or blender. Blitz for 30 seconds or till the cauliflower resembles fine rice or couscous. Repeat the process with the remaining florets.
- Transfer the cauliflower rice to a clean towel. Squeeze tightly to remove any excess moisture.
- Heat oil in a pan.
- Add bay leaf and the sliced onion. Fry the onion till they turn golden.
- Next, add the cashew nuts and fry for a second.
- Now add the green peas and fry till they are cooked.
- Season with salt and spices. Mix nicely.
- Add the cauliflower rice and stir to combine nicely.
- Cover and cook the rice for 5 - 10 minutes over low heat. Turn off the heat.
- Garnish Indian cauliflower rice with fresh coriander and drizzle lemon juice.
- Serve Indian Cauliflower Rice Pilaf with spring onion raita ( see recipe ).
Recipe Notes:
- Dry Cauliflower Rice: If your cauliflower rice is too wet, it can become soggy. Pat it dry with a clean kitchen towel before cooking, especially if using frozen cauliflower.
- High Heat: Cook over medium-high heat to mimic the quick stir-frying method used in traditional fried rice.
- Prep in Advance: Have all your ingredients prepped and ready before cooking to ensure a smooth process, as stir-frying is fast-paced.
We follow a strict NO SPAM Policy
Indian Cauliflower Fried Rice
Ingredients
- 1 medium-size whole cauliflower
- 1 large-size onion sliced
- ¼ Cup green peas
- 2 tablespoon sliced cashew nuts
- 1 bay leaf
- Salt to taste
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2 tablespoon cooking oil
- Juice of half a lemon
Instructions
- Remove the green stem of the cauliflower.
- Soak it in salted lukewarm water for 5 minutes. Pat dry.
- Cut the florets of the cauliflower. Remove the thick white stems from each floret.
- Add half of the florets in a food processor or blender. Blitz for 30 seconds or till the cauliflower resembles fine rice or couscous. Repeat the process with the remaining florets.
- Transfer the cauliflower rice to a clean towel. Squeeze tightly to remove any excess moisture.
- Heat oil in a pan.
- Add bay leaf and the sliced onion. Fry the onion till they turn golden.
- Next, add the cashew nuts and fry for a second.
- Now add the green peas and fry till they are cooked.
- Season with salt and spices. Mix nicely.
- Add the cauliflower rice and stir to combine nicely.
- Cover and cook the rice for 5 - 10 minutes over low heat. Turn off the heat.
- Garnish Indian cauliflower rice with fresh coriander and drizzle lemon juice.
- Serve Indian Cauliflower Rice Pilaf with spring onion raita ( see recipe ).
Notes
- Dry Cauliflower Rice: If your cauliflower rice is too wet, it can become soggy. Pat it dry with a clean kitchen towel before cooking, especially if using frozen cauliflower.
- High Heat: Cook over medium-high heat to mimic the quick stir-frying method used in traditional fried rice.
- Prep in Advance: Have all your ingredients prepped and ready before cooking to ensure a smooth process, as stir-frying is fast-paced.
Karonde Mirch Ki Sabzi is a delicious Indian side-dish prepared with seasonal berries called – karonda (natal plum). This karonda sabzi is more of a condiment or pickle served on the side with usual Indian main-course dishes. The monsoon season is the right time to enjoy this spicy karonda sabzi.
During this entire rainy season, we are enchanted by the craving for spicy food. Yesterday morning I went to the market and came home with beautiful Karonda (natal plum) having natural vermillion shades.
In English, Karonda is known as ‘Carissa Carandas.’ I must admit it is quite a fancy name for a humble wild berry.
It is a local berry mainly found across North India, Western Ghats, and Nilgiri Hills. In India, karonda is mainly used for making pickles, and spicy side-dishes.
The sweet and sour taste of the berry makes it perfect for making pickles.
Karonde Ki Sabzi…
Karonde Mirch ki sabzi is a popular monsoon dish across North India. Karonda has a tangy flavor to it which needs to be toned down with the green chilies and spices in this recipe.
The choice of mustard oil for cooking karonde mirch ki sabzi was a good decision. The pungent flavor of mustard oil compliments the spiciness of the chilies and the tanginess of the berries.
Apparently, karonda sabzi is my husband’s childhood favorite side-dish. With a huge karonda shrub in the backyard of his ancestral home, he had enough of them while growing up.
For lunch, we enjoy crisp and flaky triangle parathas, arhar dal with karonde ki sabzi. It was so full of flavors and well suited to the weather. And especially the husband’s face beaming with delight and satisfaction.
More Indian Regional Recipes For You:
Kathal (Jackfruit) Ki Sabzi
Tomato Garlic Rasam
Kamal Kakdi Ki Sabzi
Punjabi Chitt
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
- ▢ 200 gram Karonda (natal plum)
- ▢ 5 – 6 large-size green chili
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ½ teaspoon fenugreek seeds (methi dana)
- ▢ ½ teaspoon carom seeds (ajwain)
- ▢ 1 teaspoon fennel seeds (saunf)
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ Salt to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 teaspoon achaar ka masala ( see recipe )
- ▢ ¼ Cup mustard oil
Instructions
- Rinse 2 – 3 times karonda in water to remove all the dirt and mud particles. Wash the green chili as well.
- Transfer karonde and green chili in a metal colander. Let them sit in a metal colander for 10 – 15 minutes to drain all the excess water. Wipe the green chili with a clean, dry kitchen towel.
- Cut each piece of karonda into two equal halves.
- Cut each green chili into two to three pieces. Slit few from center lengthwise.
- Heat mustard oil in a skillet over a high flame. Once the oil reaches the smoking point reduce the heat to medium.
- Add cumin, fenugreek, asafoetida and carom seeds. Fry for 10 – 20 seconds.
- Next add turmeric powder, coriander powder, and fennel powder. Fry for 10 seconds.
- Now add chopped karonda and green chili. Stir to mix.
- Season with salt and cook covered over medium heat for 5 – 6 minutes.
- Open the lid, check for doneness. Sprinkle achaar masala, mix and cook uncovered for 5 more minutes. Turn off the heat.
- Serve karonde mirch ki sabzi with paratha/roti. You can store it in the fridge for a week or so.
Recipe Notes:
Nutrition
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