A Rice’d Cauliflower Pulao recipe that promises full flavor, grainy rice feel without “Rice” making it a low carb option for days when you want to eat lighter. This recipe takes about 15-20 minutes of your time, but it’s tasty and elegant enough to serve as main meal or as a side dish to accompany stir fry, curries or base for bowls. Ive tested it several times and turns out perfectly each time!
Tips For Perfect Rice’d Cauliflower
Rice’d Cauliflower Pulao, or Rice’d Cauliflower Pilau, can be made in one pot; frying pan, wok, saute pan. We use a few whole spices+ aromatics to add some subtle flavor, yet earthy and rich. The keys to a beautiful Cauliflower Pulao are to:
- Finely grate or rice the cauliflower by first breaking them into floret, then pulse the florets in a food processor. Alternatively using a box grater, grate on the largest sized hole to produce rice like texture.
- Use a bit of ghee or butter for richness and nutty flavor.
- Brown the onions until golden and partially caramelized.
- Add a few whole spices, and seasonings for that amazing pulao flavor.
- Cook the cauliflower as you would fried rice.
Ingredients
- Cauliflower: fresh cauliflower about a medium sized will serve about 4.
- Whole spices: You’ll need classic pulao spices such as a bay leaf, black peppercorns, green cardamom, cinnamon stick, cloves, cumin seeds. Use what you have, it will turn out fine even if you miss a couple.
- Onion: I’ve used yellow onion here but red onion works just as well.
- Oil: for caramelizing the onions, adds so much richness and aromatic flavor.
- Peas: for contrast, a veggie component, heft and added fiber. its optional.
- Ghee: A pulao essential. You can substitute with unsalted butter or replace with oil to keep it vegan.
- Cilantro: for garnish.
How To Serve
Serve Riced Cauliflower Pulao with raita or any curry for a complete Indian meal. Here are a few suggestions.
- Chicken Curries: Homestyle Chicken Curry, Bhuna Lamb Curry, Hariyali Mug
- Raitas: Radish Walnut Raita, Herb Raita Any Salad or Raita from this page would be lovely.
- Vegetarian Curries from this list are wonderful pairings.
Riced Cauliflower Pulao
Equipment
- Food Processor
- Wok or Frying pan or Sauté pan
Ingredients
- 1 head fresh cauliflower, Medium to large
- 1 medium onion, chopped
- 1 cup heaped shelled peas, frozen or fresh
- 1 tsp cumin seeds
- 1-2 bay leaves
- 4-5 green cardamom
- 1 star anise or black cardamom
- 2-4 cloves
- 2 tbsp ghee or olive oil or mix of both
- 2 tbsp chopped cilantro
- sea salt and black pepper as needed
Instructions
- Break the cauliflower into small florets. The add then to a food processor in batches. Pulse the florets so they breakdown, then pulse a few more times to a consistency/size of real rice.
- Transfer to a large bowl and pulse then remaining cauliflower florets.
- In a large frying pan or wok, warm the oil or ghee. add the chopped onions and saute for 7-8 minutes until they're browned well on all sides. Add the whole spices, salt and continue sautéing for another 5 minutes.
- Add the riced cauliflower and mix well with the spices. Saute for another 5-7 minutes stirring occasionally so the caulk cooks evenly and absorbs the flavors of the onions and spices. Check the seasoning. add the peas and cook for another 5 minutes, you may need to add a few teaspoons of water if the rice is dry. Mix well, cover and let the steam warm everything through. Garnish with chopped cilantro and Serve!
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