Cauliflower rice curry

I don’t know about but even seen some cauliflower rice recipes around on internet for a while. I didn’t really know what to think about them, they are supposed to be “healthier” than regular rice (because they contain way less calories than regular rice)

I wanted to try to make a cauliflower rice in order to have my own opinion on its texture and taste.

After reading a couple recipes, I went ahead and invented one while actually making it.

If I share the recipe with you, is that it turned out to be really good even if I don’t think it can fully replace rice.

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So here is the recipe for a curry cauliflower rice.

Ingredients

250g cauliflower

2 teaspoons red curry paste

½ teaspoon curry powder

50g bell pepper

1 shallot

Salt

If you use frozen vegetables (like I did), make sure you defrost them before doing anything.

If you use fresh vegetables, cut the cauliflower in florets and wash them.

Wash the bell pepper, remove the seeds and dice the bell pepper.

Put the florets in a food processor and process a few seconds at a time, looking after each pulse. Stop processing when the cauliflower’s pieces are roughly the size of grains of rice.

Mince the shallot.

Heat a pan on high heat.

Add in the shallot, curry paste and powder as well as the bell pepper.

Cool until the shallot is translucent.

Turn down the heat to medium-high heat and add the cauliflower.

Season with salt and more curry paste if you desire.

Cover and cook for 10 minutes.

Serve with chicken breast or any white fish.

You can garnish with washed and sealed cilantro.