THE BEST CAULIFLOWER CURD RICE – KETO | PALEO | GLUTEN FREE | DIABETIC FRIENDLY

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To be honest, I’ve never liked Cauli Rice. I’ve tried a couple recipes at home and restaurants as well, but could never get my palate to like anything. I never say this about food but they all tasted so bad, it actually made me feel nauseous. But today I tried this Cauli Curd Rice recipe while crossing my fingers and hoping this would turn out appetising and to my surprise, I LOVED it! I couldn’t believe Cauliflower could replace Rice so well. I make this recipe often, especially on days I need a quick meal.

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So if you’ve had a bleh reaction to Cauli Rice Recipes before, give this one a try. It’s easy, yummy and a good change from the usual. Since this recipe uses Curd, it is ultra light on your stomach and therefore great for days when your gut health needs some comfort food to heal while still being on a low-carb diet.

This is Keto, Paleo, Diabetic Friendly, Gluten-Free, Anti-Inflammatory, Gut Friendly, Sugar Free, Vegetarian and Low Carb. Unfortunately not Vegan/Dairy Free and I don’t know how this will taste with any dairy replacement.

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INGREDIENTS
2 Cups Cauli Rice (Instructions in Method)
1 Tsp Black Pepper Powder (Optional)
1.5 Cups Thick Curd
1 Tbsp Ghee/Oil
1.5 Tsp Mustard Seeds
1 Pinch Carrom Seeds
1 Chopped Green Chilli
1 Tsp Grated/Chopped Ginger
5-10 Chopped Curry Leaves
1 Pinch Asafoetida (Hing)
1 Tbsp Groundnuts (Optional)
2 Tbsp Chopped Coriander Leaves
Salt as per taste

SERVING SUGGESTIONS
Lemon/Chilli Pickle
Karela (Bitter Gourd) Fry
Mushroom Ghee Roast
Dry Bhindi (Okra) Masala
Baingan (Eggplant)Tawa Fry
Cheese Papad

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METHOD

  • Keep all the ingredients ready in front of you before you start making this recipe, just to ensure you can enjoy it warm.
  • Now to make Cauli Rice, take around 1/2 of a medium sized Cauliflower, separate into small florets and soak in salt water for 5-10 minutes to get rid of any hidden worms and/or dirt.
  • Wash the florets well and grate them into a bowl, add salt and mix well. I use a chopper to mince Cauliflower into fine granules. It’s faster, easier and doesn’t make it soggy. I’ve tried to pulse it in the mixer grinder to fasten the process, but it just turns out mushy. In this case though, it doesn’t really affect the end result as it is a Curd Rice recipe. But I always use a chopper to keep the texture granular. If you don’t have a mechanical chopper, just use a grater to grate it.
  • So to make the Cauli Rice, you can either steam it over a gas or in a Microwave with a little salt. I prefer the latter always, since it takes just 3 minutes and I avoid using too many utensils. I microwave in the same bowl I plan to eat it in.
  • While the cauliflower is getting steamed, heat a pan for tempering. I use the small cast iron Tadka (tempering) pan for this.
  • Once heated well, if you are using Groundnuts, dry roast them and keep aside.
  • Now in the same pan, add Ghee or Oil. I always use Ghee.
  • Reduce the flame to medium and add Mustard seeds and let it splutter for a few seconds.
  • Now add Chopped Green Chilli, Chopped Curry Leaves, Fresh Grated Ginger and Asafoetida. You can also add Dry Red Chilli. The entire process will take a minute on medium flame. Keep stirring to avoid burning.
  • While the tempering process is on, you can simultaneously take the warm cauliflower rice from the microwave and immediately add thick curd and mix well until it resembles a smooth creamy dip like consistency. Add more curd or little water if required. I don’t add water because I prefer a thick consistency.
  • Switch off the tempering mixture and pour it over the cauliflower-curd rice and mix well.
  • Add Chopped Coriander Leaves and mix again. You can also add this to the pan towards the end of the tempering.
  • Taste test and add salt if required.
  • Top this with the roasted Groundnuts. I suggest you to pair this warm bowl with any one/more of these options that go really well with this dish – Nimbu/Mirchi Achaar (Lemon/Chilli Pickle), Masala Karela (Bitter Gourd) Fry, Mushroom Ghee Roast, Dry Bhindi (Okra) Masala, Shallow Fried Eggplant (Baingan) or Cheese Papad .
  • I loved this so much that ever since I drafted this post, I’ve been eating this at least 4 times a week. Pretty sorted with my lunch scenes these day until I get bored of this one of course, though I’m really hoping I don’t. 😀
  • Did you try this recipe? Please leave comments and share your inputs. Follow my stories on Instagram for more on food and other things.
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Soaking the Florets
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Finely Chopped Cauliflower using a Mechanical Chopper (Preference 1)
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Grated Cauliflower (Preference 2)
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Mushy Ground Up Cauli Rice in Mixer-Grinder (Preference 3 – Least Preferred)
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Chopped Tempering Ingredients
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Steamed Cauli Rice Mixed with Yogurt
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Divyashree Mangalorkar Gupta
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ALOO GOBI SUKHI SABZI | POTATO CAULIFLOWER PEAS DRY

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The combination of these 3 vegetables is delightful, yet so easy to make. This sabji uses very few ingredients, dry spice powders mainly, without the hassle of having to finely chop onions and tomatoes or peel garlic, which most of us find it so boring to do. I am no exception! It’s vegan and gluten free. I won’t say this is a quick recipe, because you will need some time to cook the cauliflower florets and potatoes. But otherwise, it’s a pretty simple recipe. Best served with Roti or Rice and some Kadhi ❤

So go ahead and try this recipe! Don’t forget to like, rate, comment & share this recipe ❤

Continue reading “ALOO GOBI SUKHI SABZI | POTATO CAULIFLOWER PEAS DRY”

CAULIFLOWER SABJI | GOBI MASALA – RESTAURANT STYLE

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INGREDIENTS:
1 Small Cauliflower
Water
Salt to taste
3 Tbsp Oil
1 Large Onion
2 Large Tomatoes
3 Dry Kashmiri/Bedgi Red Chillis
4-5 Large Garlic Cloves
1 Inch Ginger

10 Cashew Nuts
1 Tbsp Poppy Seeds (Khas Khas)
1/4 Cup Hot Water
1 Tsp Ghee
1 Tsp Cumin Seeds
1Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Kitchen King/Garam Masala
1/2 Cup Green Peas (Optional)
1/2 Cup Water
Salt to Taste
1 Tsp Kasoori Methi
1 Tsp Fresh Cream (Optional)
1/4 Cup Coriander Leaves

METHOD:

  • In a bowl, add the Cashew Nuts and Poppy Seeds with Hot water and keep aside for 30 minutes. Later grind this into a smooth paste and keep aside.
  • Separate the Cauliflower florets and wash them well. Soak them in water for a few minutes.
  • In the meantime, boil water in a deep vessel and add salt.
  • To this add the washed Cauliflower florets and blanch them for 5 minutes.
  • Drain the water and transfer them to a plate.
  • Heat oil in a pan and add the blanched Cauliflower florets and sauté for 5-7 minutes until you see brown spots appearing on the surface.
  • Take them out on a plate.
  • In the leftover oil, add items coloured in Red in the ingredients section and sauté them until they all cook well.
  • Once the mixture cools down, transfer this to a mixer and grind into a smooth paste.
  • Now in the same pan, add 1 Tsp Ghee.
  • Splutter Cumin Seeds.
  • Now add the paste you just ground and cook until you see oil separating from the masala.
  • Now add the spice powders mentioned in the ingredients list marked in Green. Mix well and cook for 2 minutes.
  • Now add the Cashew Khas Khas paste to this and mix well.
  • Add salt and water.
  • You can add frozen Green Peas if you want to. You can also use the fresh ones but boil them before adding to the masala. Green peas are optional.
  • Also add the bleached and sautéed cauliflower florets.
  • Cover and cook on low-medium flame for 5-7 minutes.
  • Now add Garam Masala Powder
  • Add Kasoori Methi after crushing them between your palms.
  • Add fresh cream. This is optional.
  • Mix everything well.
  • Garnish with freshly chopped Coriander Leaves.
  • Serve hot with Naan / Roti.
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Masala to be ground into a smooth paste
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Cashew & Poppy Seeds paste
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Red Masala
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Serve hot with Rotis/Naan