Rice side dishes are a staple that often find their way to my table and I always like it when you can incorporate some vegetables in them. This cauliflower rice pilaf inspired by Food & Drink magazine is a perfect example of a rice dish that includes a vegetable and the cauliflower and rice combination is an excellent one. When I first read this recipe I noted that it seemed to be very similar to a lot of curry dishes starting out with some garlic, ginger and green chilies. I then used a touch of garam masala to add some warmth and aromatics. I particularly like the use of the coconut milk in this dish as it always adds a really nice flavour to rice and it pairs well with the cauliflower. The mint finishes off the rice nicely adding an amazing freshness to the dish and the toasted almond garnish adds a change in texture.
Curried Cauliflower Rice
(makes 4 servings)Printable Recipe
Ingredients:
1 tablespoon oil
1 small onion (finely diced)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
2 small green chilies (finely diced)
1 1/2 cups cauliflower (cut into small pieces)
1 cup basmati rice
1 cup coconut milk
1 cup water (or vegetable broth)
1/2 teaspoon garam masala
salt to taste
1/2 teaspoon garam masala
1 handful mint (chopped)
1/4 cup almond slivers (toasted)
1 tablespoon oil
1 small onion (finely diced)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
2 small green chilies (finely diced)
1 1/2 cups cauliflower (cut into small pieces)
1 cup basmati rice
1 cup coconut milk
1 cup water (or vegetable broth)
1/2 teaspoon garam masala
salt to taste
1/2 teaspoon garam masala
1 handful mint (chopped)
1/4 cup almond slivers (toasted)
Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the cauliflower and cook until lightly browned, about 5 minutes.
4. Add the garlic, ginger and green chilies and saute until fragrant, about 1 minute.
5. Add the rice, coconut milk, water, garam masala, and salt and simmer covered until the rice is cooked and the liquid has been absorbed, about 20 minutes.
6. Mix in the garam masala and mint and remove from the heat.
7. Serve garnished with the toasted almond slivers.
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the cauliflower and cook until lightly browned, about 5 minutes.
4. Add the garlic, ginger and green chilies and saute until fragrant, about 1 minute.
5. Add the rice, coconut milk, water, garam masala, and salt and simmer covered until the rice is cooked and the liquid has been absorbed, about 20 minutes.
6. Mix in the garam masala and mint and remove from the heat.
7. Serve garnished with the toasted almond slivers.
Serve with:
Garam Masala Roasted Halibut in a Tomato Curry Sauce
Similar Recipes:
Roasted Cauliflower and Red Pepper Farro Salad
Cauliflower and Chickpea Curry
Chickpea Curry (Chana Masala)
