This curry cauliflower rice recipe is ready in under 30 minutes.
Packed with big flavors and crunchy texture, it’s a simple low-carb one-pot side dish that makes a delicious base for almost any protein.
I keep bags of frozen cauliflower rice on hand all the time.
Typically, it goes in my breakfast smoothie (this gut healing smoothie is my favorite recipe as of late) as an easy way to get in some vegetables and bulk without actually having to chew vegetables in the morning.
I realize that’s not the typical way most people eat cauliflower rice though and so if adding it to your smoothie or oatmeal (I do that too) is too weird, hopefully using it as a lower-carb version of curry rice will be a little more appealing!
INGREDIENTS NEEDED FOR CURRY CAULIFLOWER RICE
- olive oil
- red onion
- red bell pepper
- curry powder
- salt & pepper
- frozen riced cauliflower
- lime juice & lime zest
- toasted almonds
- fresh cilantro & mint
CAN I USE FRESH CAULIFLOWER RICE?
If you prefer to use fresh riced cauliflower you absolutely can.
You can even make your own cauliflower rice in a food processor by chopping down a head of cauliflower into florets and pulsing them in the food processor until “riced”.
I’ve done this before but man, is it tedious and messy!
Plus, cleaning the food processor is one of my least favorite kitchen chores.
If you’re willing to get a workout in while prepping dinner, a box grater can also be used but consider yourself warned, that method requires a TON of elbow grease.
I find frozen to be the easiest and quickest approach. It also eliminates the worry of having it go bad in the fridge.
But, the two types are interchangeable in this recipe if you prefer not to use frozen.
I know Trader Joe’s sells fresh cauliflower rice in their produce section along with some other regular grocery stores.
I buy the frozen kind from BJ’s in 4-packs (I think Costco sells it too) so I always have it on hand.
HOW TO MAKE THIS CURRY CAULIFLOWER RICE RECIPE
Start by placing the olive oil in a large skillet over medium heat.
Once hot, add the onions, garlic and red bell peppers to the pan. Sauté for 3-5 minutes until they start to soften. Don’t overcook the vegetables, this dish tastes best when some crunch is retained.
Add the spices and toss to combine with the onion mixture.
Add the cauliflower rice and raisins along with the zest and juice of the lime. Stir to mix all the ingredients together and cook for a short 2-3 minutes just until the cauliflower rice is warmed through.
Season to taste with salt and pepper, add the toasted almonds and garnish with the fresh minced cilantro and mint leaves.
IS INDIAN CAULIFLOWER RICE ACTUALLY HEALTHY?
If you’re into diet niches, this recipe hits almost all of them!
Cauliflower rice has long been enjoyed in the low-carb diet world as a versatile cruciferous vegetable great at imitating real rice but not only is this a low-carb dream, it’s also a paleo, Whole30 and keto recipe.
Not to mention, gluten-free, dairy-free and vegan too!
It’s truly one of the most versatile and inclusive side dish recipes on this site.
If you love aromatic Indian spices, this easy recipe is definitely one to try.
WHAT MAKES THIS DISH SO GREAT?
There’s a lot to love in this side dish but the distinctive yellow color and deep flavors of turmeric are among the most enjoyed characteristics for me.
This recipe brings all the lovely aromatic flavor of Indian curries without the typical heavy “sauce” component. It’s like a light, airy and fluffy version of a curry!
Runner up to the wonderful savory element is the offsetting sweetness from the raisins.
With 1/4 cup of raisins, there’s bound to be about one in almost every bite. It’s the best juxtaposition to the Indian spices and you’ll be happy they’re included.
If you’re a raisin hater, I encourage you to add a different dried fruit like chopped dates, cranberries or cherries.
And lastly, the fresh lime juice and zest along with the cilantro and mint brings the perfect balance of brightness to everything.
Anytime I’m making anything in the Indian or Thai realm I make sure to have plenty of lime and cilantro around. Those ingredients counterbalance the spices of both cuisines beautifully with their freshness and vibrance.
WHAT TO SERVE WITH THIS “RICE” DISH?
Honestly, with the warm spices, great crunch, touch of sweetness and bright fresh lime and cilantro flavors, any simply prepared protein will do.
We enjoyed this dish with some air fryer skirt steak sliced on top.
Don’t think the richer flavor of curry recipes like this necessitates an Indian themed main course to pair with it. That’s definitely not the case (although this sweet and spicy Indian chicken would be delicious!).
Any chicken, shrimp (like air fryer frozen shrimp), steak, pork or fish will work well here.
If you want to stay true to the vegetarian nature of this one-pot dish, add some chickpeas or crispy air fryer tofu to make a complete meal instead of animal protein.
HOW TO CUSTOMIZE THE RECIPE
Of course you can switch things up to customize the recipe to your liking. Here are a few suggestions:
- Add a splash of coconut milk with the cauliflower rice for a more creamy, decadent outcome.
- Change out the vegetables used. Instead of bell pepper use carrots, peas or even different color peppers.
- Try a pinch of some sweet spices like cinnamon and/or cardamom to make the flavors pop!
HOW TO STORE LEFTOVERS
Store any leftover rice in the refrigerator for up to a week.
The dish reheats well in the microwave and if anything, a fresh squeeze of lime juice and maybe a few freshly chopped herbs is all it needs.
MORE CAULIFLOWER RECIPES TO TRY:
Curry Cauliflower Rice
- 1 tablespoon extra virgin olive oil
- 1/2 medium red onion finely chopped
- 2 large cloves garlic minced
- 1 red bell pepper finely chopped
- 1 1/2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon Kosher salt
- 1/2 teaspoon coriander
- 12 ounces frozen cauliflower rice *see note
- 1/4 cup raisins
- juice of 1/2 a lime
- zest of 1/2 a lime
- 2 tablespoons almonds chopped and toasted
- 1/4 cup minced cilantro and mint
- Place olive oil in a large skillet over medium heat.
- Once hot, add onions, garlic and bell pepper. Cook 3-5 minutes until starting to soften.
- Add spices, stir to combine and cook for an additional minute.
- Add the frozen cauliflower rice and raisins to the skillet and stir to combine breaking up any frozen chunks of cauliflower rice if needed.
- Zest the lime and add the lime juice to the skillet, stir to combine and cook for 2-3 minutes until cauliflower rice is warmed through but before turning mushy.
- Season to taste with salt and pepper, turn off heat and add almonds and herbs before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.