Distinguished Vegetarian Cuisine With Flavours From Around the World.
Are you looking for a low-carb, low calorie grain alternative? Cauliflower rice is the way to go. No doubt, cauliflower has proven to be the trendiest and most versatile vegetable for a while now. In previous recipes I’ve made cauliflower tikka bites, and then I have a cauliflower and peas korma …and get this I’ve made a puree for one of my pasta dishes. How about that! In this recipe I used ghee (clarified butter) to bring the authentic pulao flavours but you can just replace it with oil of your choice. Let’s get started….
Preparation: 15 minutes – Cooking: 20-25 minutes – Serves: 2
1 medium cauliflower head (250-300g)
1 tbsp (15ml) ghee (clarified butter) or canola oil +
1 tbsp (15ml) canola oil
2 star anise
1 small piece cinnamon stick
¼ tsp black mustard seeds
¼ tsp cumin seeds
1 sprig curry leaves
1 small onion finely chopped
1 green chilli finely sliced
¼ cup chopped carrots
½ cup (125ml) green beans finely sliced
¼ cup raw cashew nuts
1 tsp (5ml) salt – adjust accordingly
¼ cup frozen peas
¼ cup red pepper chopped into square pieces
1 tsp (5ml) coriander powder
½ tsp (2.5ml) cumin powder
1 tsp (5ml) garam masala
1 small tomato finely diced
Fresh coriander to garnish
Let’s Cook 🙂
Hot tip 😉 serve with salad and pesto of your choice.
For a spicier pulao double the quantities of garam masala, coriander & cumin powder.