One of the latest products to hit the produce aisle is cauliflower “rice”. This is just a head of cauliflower that’s been chopped into pea-size pieces. You can buy it precut, break it down with a knife or do it in small batches in a food processor. It’s the perfect stand-in for starchier carbs like grains, and it can be mashed, like potatoes or blended into a savory dip.
In this recipe, I use the “holy trinity” of Asian spices: turmeric, ginger, and garlic, to create fragrant curried cauliflower rice.
Turmeric contains curcumin and other phytochemicals with powerful anti-inflammatory, antioxidant and cancer-fighting properties. In this recipe, I’m using dried turmeric, along with a fragrant blend of chili flakes, coriander, cumin and fennel seeds.
These spices are sautéed in ghee or clarified butter. When grass-fed butter is slowly heated and the milk solids skimmed off, it is transformed into ghee, hypoallergenic oil with a rich nutty flavor. Ghee contains butyric acid, a short-chain fatty acid that fuels the cells lining our intestinal tract.
Cauliflower is a member of the cruciferous vegetable family and delivers a range of health benefits, minus the chlorophyll! It contains sulforaphane, the powerful phytonutrient that works synergistically with turmeric to support liver detoxification.
The garnish of parsley and cilantro contribute phytochemicals with powerful health-promoting properties, including binding heavy metals and other toxins. This combination of cauliflower and spices taste great and works synergistically to reduce inflammation and help you thrive!
A santé (to your health)!
Fragrant Curried Cauliflower Rice
Serves 4 in 20 minutes
- 3 tablespoons of ghee (Indian clarified butter, organic)
- ½ teaspoon turmeric
- ¼ teaspoon red chili flakes
- ¼ teaspoon coriander, fennel and cumin seeds (optional)
- 1 teaspoon ginger root, minced
- 1-teaspoon garlic, minced
- ¼ cup shallots, minced
- 4 cups cauliflower, chopped into pea-sized pieces
- 1-teaspoon sea salt
- 2 tablespoons cilantro, chopped
- 2 tablespoons Italian parsley, chopped
Gather and prep the ingredients. Heat a large skillet over medium flame and melt the ghee for 15-30 seconds until it shimmers. Stir in the chili flakes and seeds and let them bubble for 15-30 seconds. Then add the ginger, garlic, turmeric shallots and sauté about one minute.
Now stir in the cauliflower and allow cook for 7-10 minutes, stirring occasionally. Toss in the sea salt, cilantro, and parsley and serve hot, while the cauliflower still has some crunch.
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