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Vegan Curried Cauli-rice
Foods of different colours offer varied health benefits and make a meal more appealing and interesting. This vegan-friendly and low carbohydrate recipe stars a cruciferous vegetable that is a nutritional powerhouse. Even picky eaters can be swayed by this deliciously vibrant side dish.
Cauliflower is full of fibre, packed with vitamin C, and rich in the antioxidant and anti-cancer compound sulforaphane. When grated (using a food processor or a box grater), it provides a grain-free alternative to rice.
Carrots add earthiness and the vitamin A precursor, beta-carotene. Green peas, green onions, and fresh herbs give a pop of colour. (Not a fan of cilantro? Substitute with chopped parsley instead.) Be sure to choose an unrefined salt and a good quality curry powder for the best flavour.
As a side dish, this recipe makes 4 servings. For a satisfying lunch for 2, add protein by stirring in a can of black soybeans, drained.
- 1 cup carrot chopped
- ½ cup frozen peas
- 2 tbsp. coconut oil
- 1 tbsp. curry powder
- ½ tsp. coarse salt
- 1 cup green onions, finely chopped
- 3 cups cauliflower, grated (cauli-rice)
- ¼ cup chopped cilantro for garnish
Place chopped carrots in a small saucepan and cover with water. Bring to a boil and let simmer for 5 minutes. Add in the peas. Stir well and turn off the heat.
Melt coconut oil in a large skillet. Stir in curry powder and salt. Add green onions, red pepper, and celery and sauté until vegetables are tender. Add Cauliflower and continue stirring until cauliflower softens approximately 5 minutes. Drain peas and carrots and add to the cauliflower mixture. Remove to a serving platter and garnish with chopped cilantro.
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