Masala cauliflower 'rice'

Cauliflower rice! This is one of those 'in' dishes which had so much hype over the past years. So what is it exactly? Its basically rice that has been shredded into fine shreds or pieces. This is then cooked and served instead of rice. I wasn't actually intending on making this cauliflower rice -  I was making gobi parathas and this was the leftover cauliflower mixture I used for them. I will post the recipe for gobi parathas soon. 

So I had this leftover cauliflower mixture - I thought would could I use this for? At the time I happened to have some dal so I thought I would have the two together. And to my surprise it actually worked! You could also have this masala cauliflower 'rice' on its own as a side dish if you like. Cauliflower rice also works well in dishes like fried rice or burrito bowls.

To shred the cauliflower for this recipe you can either use a box grater or a food processor. It doesn't matter what you use, its just important that shreds are small and fine. Raw shredded cauliflower can develop a sulphur like smell if left uncooked in the fridge - so it is important to cook it straightaway after making it into 'rice'. My recommendation would be to use it straightaway. Cooked cauliflower rice stays good in the fridge for 1-2 days. You can freeze cooked cauliflower rice if you have any leftover. One small head of cauliflower usually makes enough 'rice' for 4 people. 

This cauliflower rice is ...

• A great way to sneak more veggies into your diet 
  
  
• Inspired by Indian flavours
  
  
• Goes well with dal & chapatis 
  
  
• You can use it as a filling in parathas!

Ingredients 
Serves 4
1 cauliflower head, green leaves and tough stalks removed 
1 tsp salt 
1 tbsp vegetable oil 
Coriander leaves, few chopped

You'll need these spices 
1 tsp kashmiri red chilli powder 
1 tsp turmeric 
1/2 tsp garam masala 
1/2 tsp amchoor (dried mango powder)
1 tsp cumin powder 
1 tsp coriander powder 

Method

• Using a box grater or food processor with a fine grater attachment, grate the cauliflower into fine shreads / pieces. 
  
  
• Next, take a kadai or fryng pan and add the oil. Once hot, tip in the cauliflower. Saute on a medium heat for 5-7 minutes until well cooked. 
  
  
• Mix in the spices & salt and saute for another 2 minutes until the flavours have combined. 
  
  
• Mix in a handful chopped coriander leaves and serve with your favourite dishes!