When I plan an Indian menu, I try and do a mix of curry or dal, a side with a thickish sauce, and a dry side. That way, there's something you can eat with rice and chapatti both, without it becoming too wet a meal or too dry. Essentially aiming for a balance of textures on the plate! My uncle was visiting us for lunch today and I knew I wanted to make a khatti meethi dal and palak paneer, but wasn't feeling very inspired about the dry side dish. I had cauliflower stuck in my head, but didn't want to make a boring old gobhi aloo or gobhi mattar. I thought I'd begin by frying some florets and see where that would take me. Turned out to be a really good place :D Here's my spicy fried vegetables recipe. I hope you enjoy it!
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I'm meant to be following my high protein, low carb diet assiduously. The truth of the matter, though, is that I love my rice and rotis and parathas too much. So I've been racking my brain about what a potential rice substitute could be. Then last week I experimented with cauliflower 'rice', and it's not the real thing of course, but it comes fairly close! What prompted me to think of messing around with cauliflower were two factors: I had one lying in the fridge and it didn't look like either of us had any other plans for it, and because cauliflower pizza bases are all a rage on Pinterest. So I figured, why not rice?
Here's my recipe, tell me what you think. If you have a low-carb rice substitute idea, do share!
Prep Time - 15 min
Cook Time - 40 min
Total Time - 55 min
- Cauliflower - 1 large
- Curry leaves - 1 sprig (10-12 leaves)
- Mustard seeds - 2 tsp
- Garlic - 3 cloves
- Green chillies - 2
- Break the leaves and stem off the cauliflower, wash and grate
- Peel and finely chop the garlic
- Wash and finely chop the chillies
- Heat 1 tbsp of oil in a frying pan on medium
- When hot, crackle the mustard seeds
- Then add the garlic and chillies and sauté for 2 minutes, until starting to turn golden brown
- Add the curry leaves and sauté for 30 seconds
- Add the grated cauliflower, turn over several times to ensure it's coated with the spices
- Sprinkle salt, and mix through again
- Cover and cook on low for about 30-35 minutes, turning over occasionally, to prevent it from sticking to the base. You may need to add a little water if you feel it's sticking. Try and avoid doing this though, and see if turning the heat down to low helps.
- The cauliflower rice is cooked when soft to bite