The first time I ever made cauliflower rice I was super impressed by it’s delicious flavor and appealing texture. Despite the name, it really tastes nothing like rice. It is lighter and less sweet than rice.
Does it taste like cauliflower? Well sort of. But because it is shredded, it’s not as strong tasting as raw or even roasted cauliflower.
A few weeks later, I made cauliflower rice for a cooking class. I riced the cauliflower florets in my food processor using the shredder blade, then sautéed it in a large frying pan in several batches. It was a huge hit. Though I will say that making it for fifteen people is much more challenging than making it for two!
This was about five years ago when cauliflower rice first became a “thing”. Back then, you had to rice your own head of cauliflower. Today you can buy cauliflower already riced at many grocery stores. The other day, I even saw a billboard advertising Green Giant’s cauliflower rice.
Seeing that inspired me to make it again (it had been awhile). This was a new recipe I threw together with curry and coconut milk. I also added some ground buffalo meat for protein. My husband went crazy over the recipe, he loved it.
The addition of coconut milk gives it more depth and keeps it moist. It also adds some healthy fat for those who are eating keto style. But if you don’t like coconut, feel free to leave it out. Make it the way you like it 🙂
Curried Cauliflower Rice
1 can full fat coconut milk
1 head cauliflower or bag of riced cauliflower
1 small yellow onion, peeled and diced
1 cup shiitake or baby bella mushrooms, sliced
2 tablespoons coconut oil or ghee
2 teaspoons curry powder
1/4 tsp cardamom
Heat oil in a large skillet and add onion. Cook until tender and translucent. Add spices and stir. Remove from pan with slotted spoon and set aside. Add mushrooms to the pan and cook for about 5 minutes or until beginning to brown. Remove from the pan. Add cauliflower to the pan and add more oil if needed. Cook cauliflower for about 5 minutes before stirring in the milk. Saute for another 3-5 minutes before gently stirring in the veggies and spices.
Season with salt and pepper