Cauliflower “rice” is easy to make, highly nutritious and offers a delicious low-carb option for those who are cautious with their carbohydrate intake. The warming spices, hearty chickpeas and sweet potatoes make this a satisfying dish for the colder months, without the heaviness that sometimes comes with more traditional curry dishes.
One cup of cauliflower rice contains less than 30 calories and about double the fiber of rice (which comes in at about 200 calories per cup). Cauliflower rice works well in stir-fries, burritos, soups and just about any other dish where rice would normally be used. It’s also gluten-free, paleo and vegan.
This recipe is an excellent source of vitamins A and C, which help support the immune system. In addition, a serving of this dish has 10 grams of protein and 11 grams of fiber to ensure prolonged satiety.
If you do not have a food processor, you may grate or finely chop the cauliflower instead.
(Yield: 4-6 servings)
1 large head cauliflower, cut into florets
1 tablespoon coconut oil
1 medium yellow onion, diced
1 medium sweet potato, peeled, cubed
1 13-ounce can coconut milk
½ cup water
3 tablespoons tomato paste
4 teaspoons curry powder
1 teaspoon ground ginger (or 2 teaspoons freshly grated)
1 14-ounce can chickpeas, drained, rinsed
About 1 ¼ teaspoons sea salt, or to taste
Lime wedges, to serve
Chopped cilantro, to serve
Place cauliflower into a food processor and pulse until it is similar in size to rice grains (this may have to be done in batches, depending on the size of your machine).
In a large high-sided sauté pan, heat oil over medium heat and add onion. Cook for a few minutes until softened.
Add sweet potato and cook, stirring occasionally, for about 10 minutes.
Stir in coconut milk, water, tomato paste, curry powder and ginger, and simmer on low heat until mixture thickens and potatoes soften.
Stir in chickpeas and cauliflower rice and cook for another 5 minutes. Season to taste with salt. Serve with lime and cilantro.
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