Aromatic Cauliflower Rice
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A quick and easy one-pan cauliflower rice dish with aromatic Indian spices. It's a satisfying meal for two, but can be scaled up. Serve with raita or yogurt.
Ingredients
- 0.5 cauliflower chopped into small florets, stalks roughly chopped
- 2 tbsp vegetable oil
- 1 small cinnamon stick
- 2 Indian bay leaves
- 1 dried red chilli
- 2 cloves
- 1 1/16 oz cashew nuts roughly chopped
- 2.5 fresh ginger peeled and finely chopped or grated
- green chillies finely sliced
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp tomato purée/paste
- 7/16 lbs basmati rice
- 2 frozen peas
- 1 9/13 cups water
- 0.5 lemon juiced
- 1 1/16 oz ready-made crispy onions
- 1 fresh coriander/cilantro roughly chopped, if wished
- salt to taste
Nutrition (per serving, estimated)
Estimated based off 11 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 115 mg
- Iron: 5.74 mg
- Magnesium: 104 mg
- Phosphorus: 217 mg
- Potassium: 645 mg
- Zinc: 1.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp vegetable oil
- 1 small cinnamon stick
- 2 Indian bay leaves
- 1 dried red chilli
- 2 cloves
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp tomato purée/paste
- 7/16 lbs basmati rice
- 2 frozen peas
- 1 9/13 cups water
- 1 1/16 oz ready-made crispy onions
Prepare
- 0.5 cauliflower, chopped into small florets, stalks roughly chopped
- 1 1/16 oz cashew nuts, roughly chopped
- 2.5 fresh ginger, peeled and finely chopped or grated
- green chillies, finely sliced
- Juice 0.5 lemon
- 1 fresh coriander/cilantro, roughly chopped, if wished
- salt, to taste
Let's Cook
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Step 1.
Bring a large pan of salted water to a boil. Add the cauliflower florets and chopped stalks, and cook for 5–6 minutes until tender but still holding their shape. Drain and set aside.
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Step 2.
Heat the vegetable oil in a medium saucepan over medium heat. Add the cinnamon stick, Indian bay leaves, dried red chilli, and cloves, and let them sizzle for 30 seconds. Then add the roughly chopped cashew nuts and stir.
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Step 3.
Add the finely chopped or grated ginger, sliced green chillies, ground turmeric, ground coriander, ground cumin, garam masala, and tomato purée. Add a splash of water to bring everything together, then add the drained cauliflower and a generous pinch of salt. Stir to coat the cauliflower in the spice paste.
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Step 4.
Stir in the basmati rice and frozen peas, then pour in the measured water. Bring to a boil, then reduce the heat to a simmer. Cook for 10 minutes, or until all the water has been absorbed and the rice is tender.
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Step 5.
Squeeze the lemon juice over the rice and stir to combine. Serve garnished with the ready-made crispy onions and roughly chopped fresh coriander. Enjoy on its own or with plain yogurt or raita.