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Curry cauliflower rice with mixed vegetables
Nutritious vegan cauliflower rice recipe

Curry Cauliflower Rice with Veggies

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
'Cauliflower rice' is a genius kitchen hack: pulsed into crumbs and sautéed, cauliflower mimics rice perfectly with a fraction of the carbs. In this recipe, a creamy coconut curry sauce complements the nutty cauliflower base perfectly. A light dinner that won't leave you feeling heavy.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Low-carb / Vegan

Ingredients

Equipment Needed

  • Food processor or box grater
  • Two large skillets
  • Cutting board

Instructions

1 ✓

Break cauliflower into florets and pulse in a food processor until it resembles rice grains. Don't overfill the bowl!

Tip: Continuous processing creates mush. Short pulses are key. A grater works too.
2 ✓

Dice carrots, bell pepper, and onion.

Tip: Aim for dice sizes similar to the peas for a balanced bite.
3 ✓

Heat 1 tbsp oil in a skillet and sauté onion and garlic.

Tip: Don't brown the garlic, it will turn bitter.
4 ✓

Add carrots and peppers, sauté 5 minutes, then add curry powder and turmeric.

Tip: Spices are oil-soluble; blooming them in oil intensifies flavor.
5 ✓

Add coconut milk and peas. Simmer 10 minutes until sauce thickens.

Tip: Coconut fat gives body to the sauce.
6 ✓

In a separate skillet, sauté cauliflower rice in remaining oil on medium-high for 5-7 minutes. Salt only at the end.

Tip: You want it slightly browned and nutty. Covering it will steam it soft, losing the rice texture.
7 ✓

Serve crispy cauliflower rice topped with the saucy vegetable curry.

Tip: Garnish with cilantro or parsley for contrast.

Recipe FAQ

How do I stop cauliflower rice from getting mushy?
Two secrets: don't process it too fine (keep rice-sized grains), and don't salt it while cooking (salt draws out moisture). Salt only at the very end.
Can I use frozen cauliflower rice?
Yes, but it holds more water. Cook it longer to evaporate the moisture.

Ingredients

  • 1 head Cauliflower (medium)
  • 2 whole Carrots
  • 3.5 oz Green Peas (fresh or frozen)
  • 1 whole Red Bell Pepper
  • 1 whole Onion
  • 2 cloves Garlic
  • 3/4 cup Coconut Milk
  • 2 tbsp Olive Oil
  • 2 tsp Curry Powder
  • 1 tsp Ground Turmeric
  • 1 tsp Salt
  • 1 pinch Black Pepper