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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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01Add enough cauliflower to fill a food processor about halfway. Pulse until the pieces are smaller than peas but larger than grains of rice, 3 to 5 pulses; do not overprocess (it’s fine if the “rice” is somewhat uneven). Transfer to a medium bowl and repeat until all of the cauliflower has been processed; you should have about 4 cups.
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October 1, 2022
Nice side dish
I thought it sounded like too much curry so I put in about half the amount and added about half a tablespoon of tumeric. All at the table enjoyed it.
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This was really easy and tasty, we loved it!