Whether you are on a low carb or a carb included dietary plan, this recipe is for you. Personally I am a Goldie Locks when it comes to carbs. For me, too much is too much…..too little is not enough energy…..but there's a tipping point that makes me feel "juuuuuust right." I don't like to count grams or weigh out my food, but for sake of discussion, I probably get about 2-3 servings of starchy carbs a day in the form of oatmeal, brown rice, quinoa, sweet potatoes, and various root veggies like carrots, parsnip, and rutabaga …… I never met a carb that I didn't like; however , I primarily stick with starchy veggies, green veggies, and a small amount of grain.
Veggies for me make up the bulk of my diet. I eat large salads, tons of greens like broccoli, zucchini, green beans, asparagus, artichoke hearts, bell peppers, and leafy greens like spinach, Swiss chard, and the occasional serving of kale.
Cauliflower is one of the more versatile veggies and these days you see it being used in many lower carb/starch recipes from pizza crusts, dinner rolls, mashed faux potatoes, and my favorite is riced cauliflower. There are so many different ways to prepare it and other than just eating it raw, steamed, or roasted, it's the veggie that one can use many different ways and never get bored with. Plus it's easy. And that's important to me. Fast & easy, fits my dietary plan and goals, and tastes delicious even days later.
Riced cauliflower is so versatile. If you're looking for a lower carb/starch style of eating, you can eat copious amounts of this stuff with minimal impact on calories or carbs, but still get a hefty dose of fiber and Vitamin C. It's a great way to add extra veggies to your diet as well. You can make your own by grating it in a food processor or buying it pre-riced. I prefer to buy the frozen variety as it seems to cook up better and the leftovers stay fresh minus the sogginess.
If you're extra hungry and don't want the extra calories, just go ahead and mix in a large spoonful with your grain and you've added more volume without denting your caloric goals. I like to pump up my rice or quinoa with some riced cauliflower. You cannot even tell the difference in the texture and it pairs nicely with a protein of your choice and some delicious grilled, roasted, or steamed veggies.
For The Curried Cauliflower You Will Need:
- 1 12-oz bag of frozen riced cauliflower--broken up….no large clumps/or make your own
- 3 tbsp canned light coconut milk/ I use Native Forest
- 1/4 tsp Pink Himalayan Sea Salt
- 1/2 tsp powdered Turmeric
- 1/4 tsp powdered Cumin
- Coconut Oil Cooking Spray
2.Sprinkle the sea salt, turmeric, and cumin on the rice and stir together . Once the water has absorbed, add in the coconut milk and stir to distribute evenly. Cook until the texture you prefer. I personally like mine a little on the dryer fluffier side, more like actual rice…..but if you prefer a denser style, then remove earlier. The whole process shouldn't take more than 7-8 minutes
The herbs of choice depend on your palate. I realize that these are not traditional "curry" ingredients, but due to food sensitivities, I adjust to my specific needs. Feel free to use a premade curry mix.
I've also made this with the seasoning from Trader Joes called "Everything But The Bagel." It literally tastes like a Chicago Style Garlic & Onion Bagel and is amazing with shrimp and fish. For more of a Mexican style, you cannot go wrong with cumin, cilantro, & sea salt. The possibilities are endless. Mix it up.