Indian Inspired Cauliflower Rice

Serves: 2 – 4

Ingredients:

• 1 ½ cups fresh or 12 oz frozen riced cauliflower (I love Trader Joe’s Frozen Organic Riced Cauliflower. Defrost before using- see recipe note)
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2-3 large garlic cloves, minced
• 1 packed cup baby spinach (chop in food processor)
• ½ teaspoon curry powder
• ¼ teaspoon cumin
• ¼ teaspoon turmeric
• finely ground sea salt and ground black pepper, to taste
• 2 tablespoons water (if needed)

Instructions:

1. In a large frying pan, heat the extra-virgin olive oil over medium heat.
2. Add the chopped onion and garlic to the pan. Sauté until the onions are translucent.
3. Stir in the chopped spinach and cook until wilted.
4. Add the riced cauliflower to the pan and mix well.
5. Sprinkle in the curry powder, cumin, turmeric, salt, and pepper. Stir to combine.
6. If the mixture starts to stick to the pan, add up to 2 tablespoons of water.
7. Continue to cook until the cauliflower rice is tender and browned, according to your preference. Enjoy!

Recipe Notes:

• I find I get the texture I desire when I use frozen over fresh riced cauliflower. I like to defrost it in the fridge for at least a day or two before preparing. If there is a lot of liquid after defrosting, before adding it to the pan, put the defrosted riced cauliflower in a paper towel lined colander and press down on it to remove excess liquid.
• For an Asian Inspired Riced Cauliflower, eliminate the spinach and spices. Instead add ½ teaspoon of ground ginger, 1 tablespoon of freeze-dried chives and 2-3 tablespoons of Braggs Liquid Aminos. (if you like, you can add a scrambled egg for some protein)
• Serves 2 – 4 depending on if you are making it a meal or a side dish.

One of my favorite ways to enjoy this Indian Inspired Cauliflower Rice is to top it with some yummy large shrimp that I cook in the air-fryer and a sprinkle of G Hughes Sugar Free Thai Chili Sauce.