Cauliflower has had a moment. There was nothing more mind-blowing in the past decade than the invention of cauliflower rice. Okay, maybe a few other things… but cauliflower rice is totally up there with Venmo and self driving cars.
I love using it as a base for burrito bowls and adding it to soups and smoothies. Yes, I said smoothies. Cauliflower rice is easy to blend, adds nutrition and doesn’t really change the flavor of your favorite smoothie combination. Try it!
Today I’m spicing things up with a curry cauliflower rice bowl. If you have a whole cauliflower and are hoping to rice it yourself… good luck. Ha! Just kidding. Kind of.
Ricing your own cauliflower is totally an option, it can just be a little difficult sometimes. The most important rule? ASSURE YOUR CAULIFLOWER IS DRY. After washing and drying, break whole cauliflower head into smaller pieces and pulse in a food processor to rice. If you do not properly dry your cauliflower, you will have cauliflower mush. In this case, maybe we put it in a pot with some butter and call it cauliflower mash.
I say this having had experience with many a mush. This is why I purchase my cauliflower pre-riced. You can buy this in the packaged produce area or frozen department of your local grocery store.
I love that this curry cauliflower rice bowl recipe is delicious both warm from the stove top and cold from the refrigerator. I would highly recommend it as a meal prep recipe for the week paired with a protein or atop a salad.
After photographing, I decided the sprinkle some goat cheese atop and it was superb. I recommend waiting to do this until you are ready to serve the dish to assure it doesn’t clump the ingredients together. Babe doesn’t like goat cheese and still enjoyed the dish, so this is totally optional!
- 3 1/2 c cauliflower rice (approx. one head, riced)
- 2 cloves garlic, minced
- 2 tsp curry powder
- 1/2 tsp cumin
- 2 tsp paprika
- a sprinkle of salt and black pepper
- 2 tbsp yogurt
- 1/4 c raisins
- 1/2 apple, cubed
- 1/2 c pomegranate arils
- 1/4 c walnuts
- 1/4 c fresh parsley
- 1/4 c toasted coconut flakes
- 1/4 c goat cheese (optional)
1. Oil a frying pan or skillet over medium-high heat. Add cauliflower rice and garlic, stirring frequently for 5 minutes.
2. Add curry powder, cumin, paprika, salt, and pepper. Mix to coat well.
3. Dollop yogurt and pour raisins over cauliflower rice, mixing to combine for an additional 5 minutes.
4. Transfer to a large mixing bowl and add apple chunks, pomegranate arils, walnuts, and parsley. Toss to combine. Sprinkle with coconut flakes and goat cheese to serve.
Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 263mgCarbohydrates: 26gFiber: 6gSugar: 16gProtein: 7g
Nutrition facts are an estimate and not guaranteed to be accurate.