Tomato Cauliflower Rice

When it comes to Indian cooking, rice is often at the base of the recipe. As you know, we try to avoid rice and other processed carbohydrates in our recipes because we find that there are healthier substitutes. This quick and simple cauliflower rice is a take on the classic Indian tomato rice which is made with stewed tomatoes, onion, and garlic mixed with rice. Its tangy, spicy, and flavorful and it’s a favorite of mine growing up. This was the first time we made it using riced cauliflower and now I am definitely obsessed! We hope you like it as much as we did.

Print Recipe
Tomato Cauliflower Rice
Course Main Dish
Cuisine Indian
Prep Time 5
Cook Time 15
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 5
Cook Time 15
Servings
Ingredients
Instructions
  1. Start by heating your olive oil in a large pan on medium high heat. Once the oil is hot, add your mustard and cumin seeds and toast for about 30-45 seconds until you hear them sizzling and starting to pop.
  2. Next add your onions and garlic and cook for about 5-8 minutes until they are translucent. While the onions are cooking, you can add the turmeric and coriander.
  3. At this point, you can add the tomato paste and mix thoroughly. Once all the ingredients are combined, you can add your jalapeno as well. If you like your dishes spicier, than adjust the amount of jalapeno you add accordingly.
  4. Add the tomatoes next. Cook for 3-4 minutes, until the tomatoes start releasing some of their natural waters.
  5. Next add the riced cauliflower and cook covered on medium-low heat for about 3-4 minutes. Stir every minute or so.
  6. Lastly, turn off the heat. Add the lime juice and cilantro. Season with salt. to taste
  7. Serve in a large bowl! This would also be really delicious with some cooked lentils or quinoa.

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