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Great homemade coffee with James Hoffmann.
Milk Street Recipe
Curried Cauliflower Rice with Peas and Cashews
Cauliflower rice is a popular grain-free alternative to white rice, and it’s extremely quick and easy to cook. We’ve tried both the frozen and fresh uncooked cauliflower rice sold in supermarkets and found that frozen too easily turns to mush and fresh usually is so finely processed that the dish ends up lacking texture. Fortunately, making your own cauliflower rice in a food processor is a breeze. In this recipe, fragrant curry powder and sweet peas add flavor and color, while chopped cashews offer a pleasing contrast in texture along with nutty richness.
4 to 6
Servings
Tip
Don’t overprocess the cauliflower. If the “rice” is chopped too finely, it’ll cook up soggy and watery. Filling the food processor only halfway will help ensure the cauliflower breaks down into evenly sized bits.
40 minutes
Ingredients
-
1½
pound head cauliflower, trimmed and chopped into 1- to 1½-inch chunks
-
3
tablespoons ghee OR coconut oil OR neutral oil
Directions
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