We’ve been off on a little vaycay to the U.S. capital city, Washington, DC and I’ll post the photos and stories soon — but I also have a little surprise!
My friend Lorraine from Not Quite Nigella posted a wonderful alternative to fried rice and for obvious reasons I was ALL OVER IT. Of course, this blog wouldn’t be the same if I didn’t change it up a bit — not that Lorraine’s version her Cauliflower Fried Rice wasn’t perfect, I just didn’t have all of her ingredients handy and I wanted it now! So I made it Curried Cauliflower “Fried” rice and boy did it hit the spot; it was even delicious the next day when I took it to work with some grilled shrimp on top. Very tasty indeed.
Curried Cauliflower “Fried” Rice
Serves 4 generous portions
Ingredients:
- 1 medium head cauliflower
- 1/4 cup sultana raisins
- 2 green onions finely chopped
- 4 tbsp low fat coconut milk
- 1 tsp curry powder
- 2 tbsp unsweetened grated coconut
- 1 tsp lime juice
- 1 tsp honey
- a few sprays of non-stick EVOO
Directions:
- In three rounds, place the washed and dried cauliflower into a food processor and pulse roughly until you get a coarse grind, like rice.
- Heat a cast iron skillet add the EVOO and the ground cauliflower and “fry” until lightly browned. You are trying to achieve a nice golden crust on it, scraping is essential. Try not to add liquid as that will boil the cauliflower and you don’t want it too soft — you still want a touch of a bite to it. If your pan isn’t large enough, you may need to “fry” in batches so the excess doesn’t ‘steam’ the caulflower.
- Add the curry powder and heat until fragrant mixing it into the “fried” cauliflower rice.
- Remove from heat and add the coconut milk, lime juice and honey (it’s easier if you mix the three in a small container and add at once). Give it a good stir into the cauliflower.
- Add the raisins and green onions and mix well.
- Garnish with unsweetened grated coconut, serve warm.
Lovely! This looks like a cauliflower biryani.
LikeLike
Yes it’s very similar except the texture. Thank you Genie.
LikeLike
I tried ricing cauliflower a few months back… it didn’t go over well. This cauliflower “fried rice,” however, would probably fare much better. Love all the things you’ve added to enhance the flavour of this super healthy dish!
LikeLike
Thanks Amber, it’s important not to over process it, I found out the hard way the second time I made it, hence my instructions to process in batches. The first time it turned to mush.
LikeLike
cauliflower fried rice! GENIUS! Seriously, so creative and so delicious. I love that it even has the curry flavor to it. Love how you treated the flavor of coconut
LikeLike
Wow, those are very flattering words Jessica, thank you. I hope you give it a go, gluten free makes it so much easier to digest for sure.
LikeLike
You got to it first. I was going to make these but didn’t get myself in gear. I love how you’ve done it and now I must give it a go!
LikeLike
Thank you kindly Maureen, I had made it a couple of times before I remembered to take a photo of it before we inhaled it for dinner. It’s truly a great calorie saver to balance the rest of the week or day. You really must try it, I can hardly wait to see what you do with it.
LikeLike
Very creative way to use cauliflower. Love the addition of coconut milk and grated coconut. Looking forward to reading about your DC trip.
LikeLike
Thank you kindly Norma, it was very tasty. I’m just finalizing the post for DC, hopefully it will run on Monday…I’m so behind.
LikeLike
Well, this doesn’t look at all like an altogether terrible way to eat cauliflower! I’m sorry… I have problems with that stuff… mashed is passable, raw or pickled is positively delicious, but many other forms and it’s just… bleurgh. I hate myself for not enjoying it, I really like to think I will eat anything but something about the flavour of it. *However*… fried, with some yummy lime juice, coconut milk, and all ground up as well so it’s not in huge, hulking florets… I think I’d probably enjoy it after all! 😀
LikeLike
You make me laugh Charles! It’s perfectly OK not to like certain things, and I will make a note that if I’m ever lucky enough to cook for you, to omit cauliflower from the menu! I have a list going for all my friends.
LikeLike
I am totally trying this! Miss A still asks for your “mashed potatoes.” (The cauliflower ones!) I bet the kids would gobble this up alongside me for sure! 🙂
LikeLike
Thanks Kristy, I’m so glad Miss A loves the mashed ‘potatoes’ I think I would have loved them as a kid too, I was strangely into vegetables even back then!
The recipe is rather versatile so you can flavour it any which way, I think I’ll do a shrimp ‘fried rice’ soon!
LikeLike
What a wonderful take to Lorraine’s evergreen recipe. I love this curried version. Yummm.
LikeLike
Thanks so much Minnie.
LikeLike
Eva, I’m so honoured that you used one of my recipes!! Happy dance 😀 And I love your changes to it too! I will make your version next time!
LikeLike
It is truly my pleasure Lorraine, your recipe is a true winner and I have made it several times since, using even different flavours. I don’t have a lot of the Asian flavourings you’ve used in your recipe, but one of these days I will button down and stock up for sure.
LikeLike
Now this is a keeper recipe, I can’t believe just how creative recipes have become to help us enjoy the flavor and texture of a rice dish but without the carbs. Well done, Eva!xx
LikeLike
Thanks Barbara, the internet is wonderful for inspiration. Who would have thought that cauliflower could be ‘rice’!
LikeLike
That’s a very healthy fried rice and I know my uni students would love it because it is low-carb. I’m looking forward to hearing all about your mini-break. Sorry to hear you’ve returned to such wretched weather. You would think you’d be sunning yourself in your bikini long before now! xx
LikeLike
Hi Charlie, thank for your compliment, yes the kids would love it, it really surprised me too! And it’s relatively easy to make and heats up nicely the next day.
The weather is a bit chilly but after that heat wave in DC I’m almost glad, although I could have done without having to put the heat on Monday night!
LikeLike
This is the 2nd creative use I’ve seen involving cauliflower. In the first, it was pureed and used in place of cream in an Alfredo. And now it’s used in place of rice. Frankly, though I’d be interested in trying both, I think your fried rice would be the superior dish. There’s so much more you could do with it.
Can’t wait to learn more of your trip to DC.As chilly as our weather has been, though, I think I can do without that kind of heat for now. I hope it didn;t interfere with your getting out to see the sights. It is a very special city.
LikeLike
Thanks John, the cauliflower dish even surprised JT, he went back for seconds. I’ve made it more often and flavoured it differently each time, it’s very versatile.
The heat may have slowed us down a bit and I had to buy a hat because I was afraid of sun stroke with my dark hair (JT of course brought one!). The city was amazing and I highly recommend it, although I must warn you that the Washington Monument has been closed since April 2011 when they had an earthquake (funny, we didn’t hear about that) and it won’t reopen until 2015…a good excuse to return! It sure is a very special city.
LikeLike
This is the second fried cauliflower rice recipe I’ve seen in just as many days. I’m taking it as a sign I must whip up my own batch 🙂 So glad you had a nice getaway in DC!
LikeLike
Thank you kindly Liz, it was unbelievably hot but it was a great experience for sure. I really loved this method, it’s so versatile you could flavour it with anything for sure.
LikeLike
Thanks for such a delicious low-carb option my friend, certainly you cannot tell the difference between normal rice and this substitute 🙂
Looks delish!
Cheers
Choc Chip Uru
LikeLike
Thanks CCU, I really enjoyed it and its quite versatile.
LikeLike
Cauliflower is an under-appreciated vegetable at my house. I don’t think I’ve cooked it more than once in the last 5 yrs. I really MUST try it again with something tasty like this recipe.
LikeLike
Thank you kindly Maria, it was quite tasty for sure. I’m going to try it again with different flavours next time.
LikeLike
Eva, this is a very intriguing dish… Cauliflower looks exactly like fried rice, but even more unusual for me is the combination of sultanas, coconut and honey. Very original!
When I prepare fried rice, I usually replace half the rice with frozen green peas. I can eat tons of it, so the rice amounts do matter… Now I will remember about the cauliflower. So clever!
LikeLike
Thank you kindly Sissi, I’m not sure if you knew but green peas are also considered a carbohydrate (as are carrots) likely because of their sugar content.
The method really brings out the natural sweetness of the cauliflower and the curry really bumps up the flavour. I’m excited to try it using other flavours soon.
LikeLike
Thank you, Eva. Yes, I know, but my aim is mainly to have less calories and maybe some benefits from frozen peas too 😉 I eat a lot of rice (practically once a day) so I must watch closely every portion (it’s not like pasta: the tiny grains take such a small space and have so many calories!).
LikeLike
Ah yes, that is always a challenge but I’m glad you’ve found a way to have your rice and eat it too!
LikeLike
I’m bookmarking this one to make for sure! It sounds and looks so up my alley and would make a wonderful healthy entree. Hope you had a blast in D.C., Eva and looking forward to your pics!
LikeLike
Thank you kindly Betsy. We certainly did enjoy DC. I hope you try this recipe and feel free to flavour it any which way you like!
LikeLike
Sounds very good Eva
LikeLike
Thanks Zsuzsa, it’s become one of my fast favourites!
LikeLike
wow I love this grain free stir fried rice! It certainly makes a perfect dinner for me.
LikeLike
Thanks Angie, I was just replying to Kelly saying it’s so versatile too, you can flavour it any which way.
LikeLike
Ah, what a great idea! I’ve used cauliflower as a substitute for potato but not rice. I think I would love this just as much as you did Eva and your seasonings sound delicious — it even looks like fried rice! I might even add a little coconut oil to the skillet ;-). Wonderful! Enjoy your time in Washington.
LikeLike
Thank you Kelly, I’ve made this dish about a dozen times since then, it’s so versatile — you can season it a million different ways. I’m making it again this week in fact!
Washington was amazing, such an interesting city and so friendly! So much to do and see I wish we had scheduled two additional days there. Only one down side, it was hotter than hell feeling like 40°C+ with high humidity — apparently as hot as their summers. It wasn’t easy to walk around, but we persevered!
LikeLike
Thanks Kelly, Washington was fantastic albeit a little on the toasty side. We did a lot of sight seeing and my only regret is that I should have booked two more days to get everything in! Oh we’ll, next time.
I too was surprised at how lovely this dish was, I’ve made it now a couple of times and plan to make it again using different flavours. I really like the cauliflower mash for winter stews and this is going to be just another carb free substitute!
LikeLike
Eva, I especially like the sweet aspects of this dish- the sultanas, honey and coconut milk. Yum!
LikeLike
Thank you kindly Fran, surprisingly it’s not overly sweet.
LikeLike
This is amazing Eva, I love your advice of keeping the cauliflower crunchy. I add half a cauliflower as crunchy couscous for this
http://www.fdathome.co.uk/cauliflower-risotto-with-chocolate-jelly/
I’ll be using this as a side for some concoction.
LikeLike
Hi David, I remember your risotto recipe, it was amazing. To be honest I never understood adding cream or butter to risotto, I’ve always found the risotto creamy enough! But adding the purée as flavour is wonderful and brilliant! I do hope you enjoy the ‘fried rice’
LikeLike
Such a great idea! I’m presently off all grains due to ill health, so this may just be on my menu! I love no-tatoes made with cauliflower… have you heard of those?
LikeLike
Hi Lizzy, I’ve made a cauliflower mash before but I’ll check your no-tatoes! I’m sorry to hear that you’re not well, I do hope for a speedy recovery.
LikeLike
Hello Eva, I love the flavors and ideas you have going on here. Fantastic little low carb side dish. I can’t wait to hear all about your trip to DC. Happy cooking and take care, BAM
LikeLike
Thank you kindly Bam, I really love this flavourful dish. DC was amazing!
LikeLike