I know the name of the dish is weird. But let me explain. I have started with paleo diet and am finding it difficult to find filling meals. This is a meat based diet but being a vegetarian, it is tough to find sources of protein. It is R & D daily in my kitchen and this dish is one of our success dishes. When I found about the cauliflower rice, I was so happy. And now we get cauliflower in abundance. So I have two to three cauliflowers in my fridge always. This rice can be used as a regular rice and can be made into variety of flavours. With the need to incorporate as many vegetables as possible, I am learning the art of variety cooking. I use this rice atleast once in a day and try to vary the flavours. Till now I have tried biryani, fried rice, mushroom rice and vegetable pulao. All the recipes turned wonderful and hubby is so happy with my cooking. I think all these years in blogging is helping me so much with this diet.
For this recipe, I have used vinegar and soy sauce. I am not sure about the other sauces I usually use in fried rice, but need to do a little research. With the part of the vegetables, I also made a soup to go with the rice and we had a filling dinner now. The only thing I find difficult is the chopping of veggies. It takes so much time and I am literally spending most of the time in kitchen standing. So to make things easier, i tried chopping veggies in food processor and wow, it was so quick. I put together the whole meal within 30 minutes. As cauliflower takes very little time to cook, the rice can be made in a jiffy.
I am extremely sorry for the dull pictures. As I am cooking for dinner, I had to take the photos after dark. Without natural light, they are dull. I have updated the post with new photos. Hope you guys like it.
Cauliflower -1 medium sized
Ghee – 2 tbs
Onion – 1
Green Chilly – 2
Cabbage – 1/4 cup
Carrot – 1, shredded
Capsicum – 1, shredded
Salt – to taste
Pepper Powder – to taste
Vinegar – 1 tsp
Soy Sauce – 1 tsp
Ginger – a small piece, julienned
Coriander Leaves – 2 tbs
In a pan add ghee and add chopped onions.
When they are golden, add in the cabbage, carrot and capsicum.
Also add the ginger.
Sauté on low flame until they are slightly soft.
Clean the cauliflower florets, wash them and take them in the food processor.
Run until the cauliflower is chopped to the size of rice grains.
Add soy sauce, vinegar, salt and pepper powder to the vegetables and cook for another minute.
Add in the cauliflower rice and mix well.
Cover and cook for 2 – 3 minutes or until the rice is soft.
Remove from flame, garnish with coriander leaves and serve hot with soup.
- Cauliflower -1 medium sized
- Ghee - 2 tbs
- Onion - 1
- Green Chilly - 2
- Cabbage - 1/4 cup
- Carrot - 1, shredded
- Capsicum - 1, shredded
- Salt - to taste
- Pepper Powder - to taste
- Vinegar - 1 tsp
- Soy Sauce - 1 tsp
- Ginger - a small piece, julienned
- Coriander Leaves - 2 tbs
- In a pan add ghee and add chopped onions.
- When they are golden, add in the cabbage, carrot and capsicum.
- Also add the ginger.
- Sauté on low flame until they are slightly soft.
- Clean the cauliflower florets, wash them and take them in the food processor.
- Run until the cauliflower is chopped to the size of rice grains.
- Add soy sauce, vinegar, salt and pepper powder to the vegetables and cook for another minute.
- Add in the cauliflower rice and mix well.
- Cover and cook for 2 - 3 minutes or until the rice is soft.
- Remove from flame, garnish with coriander leaves and serve hot with soup.