Ingredients  (Serves 4)

  • Cauliflower – 1 Large Head                                       
  • Ghee – 2 Tablespoons
  • Cumin Seeds – 1 Teaspoon
  • Green Chili – 1 (Finely Chopped)
  • Ginger – 1 Teaspoon (Grated)
  • Turmeric Powder – 1/4 Teaspoon
  • Red Chili Powder – 1/4 Teaspoon
  • Salt – 1/2 Teaspoon
  • Black Pepper – 1/4 Teaspoon
  • Fresh Coriander Leaves – 2 Tablespoons (Chopped)
  • Lemon Juice – 1 Teaspoon

 

Method

  • Remove The Leaves And Core From The Cauliflower And Cut It Into Florets.
  • Add The Florets To A Food Processor And Pulse Until The Texture Resembles Rice Grains.
  • Heat Ghee In A Large Pan Over Medium Heat.
  • Add Cumin Seeds And Let Them Splutter For A Few Seconds.
  • Add Green Chili And Grated Ginger And Sauté For About 30 Seconds Until Aromatic.
  • Add The Cauliflower Rice To The Pan And Mix Well.
  • Add Turmeric Powder, Red Chili Powder, Salt, And Black Pepper Over The Cauliflower.
  • Stir Well So The Spices Coat The Cauliflower Evenly.
  • Cook While Stirring Occasionally For About 6–8 Minutes Until Tender But Not Mushy.
  • Turn Off The Heat And Mix In Lemon Juice And Fresh Coriander Leaves.
  • Serve Warm As A Low-Carb Rice Substitute With Indian Dishes.

 

Prep Time – 10 mins.                 Cook Time – 8 mins.                            Total Time – 18 mins.