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Curry Cauliflower Rice

A vibrant and nourishing dish that serves as a healthy alternative to traditional rice, embodying comfort food without the guilt.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Healthy, vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 lb cauliflower rice Fresh or frozen versions work.
  • 1/2 cup red bell pepper, chopped Feel free to use yellow or orange peppers.
  • 2 cloves garlic, minced A must for aromatic richness; garlic powder is a substitute.
  • 1/2 medium onion, chopped Shallots can serve as a substitute.
  • 2 stalks scallions, chopped Chives can also work well.
Flavoring Ingredients
  • 1.5 tbsp curry powder Mild or spicy to taste.
  • 1/2 tsp black pepper White pepper is a good alternative.
  • 1/2 tsp bouillon powder Use vegetable broth for a liquid substitute.
  • 1/2 tsp thyme Oregano can be substituted.
  • 1/2 tsp salt Adjust to taste; can use herb salt for flavor.
  • 1 tbsp olive oil Can substitute with coconut oil.
Garnish
  • cilantro Can use parsley as a substitute.

Method
 

Preparation
  1. Chop the red bell peppers, scallions, onions, and mince the garlic.
Cooking
  1. Add olive oil to a large skillet and heat it over medium heat.
  2. Sauté the onions and garlic until translucent.
  3. Add the chopped red bell peppers and scallions, cooking for about five minutes.
  4. Combine the thyme, curry powder, bouillon powder, black pepper, and salt, stirring for about a minute.
  5. Flake in the cauliflower rice and let it cook on medium heat for 5-10 minutes, stirring often.
  6. Taste and adjust for salt as needed.

Notes

Allow the dish to cool completely before placing it in an airtight container for storage. It keeps well for up to three days in the refrigerator and can be frozen in individual servings for up to three months.