Indian-style cauliflower rice. Optional additions - sliced red onion, boiled egg, avocado, other biryani things.
Ingredients
- cauliflower, broken into florets: 1 head
- butter: 3 Tbsp
- garlic: 1 clove (minced, to taste)
- cumin: 0.5 tsp
- ground coriander: 0.5 tsp
- Garam Masala: 0.5 tsp
- ground turmeric: 0.5 tsp
- ginger: 0.25 tsp (fresh; to taste, minced)
- cayenne pepper: 1 pinch (to taste)
- salt and ground black pepper: 0 piece (to taste)
- lime: 1 piece (cut into wedges)
- cilantro: 0.25 cup (fresh; to taste, chopped)
Metric Conversion
Stages of cooking
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Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
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Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
-
Remove skillet from heat and add lime wedges and cilantro.
