I wasn’t introduced to Indian food until well into my twenties, but the love for it was instant. I later married a Brit, and now Indian food is a staple in our house, and everyone’s favourite restaurant meal (it helps that we have several good Indian and Pakistani restaurants in walking distance).
Our old standard when we have chicken and dark green leafies on hand (spinach, chard, or this time I used a mix of beet greens and chard) is Butter Chicken (awesome recipe from a cookbook by some local nutritionist moms called Feed Me I’m Hungry), Chana Masala for the boys, and Palak Paneer (but I’m looking for a more authentic saag recipe – I’m open to suggestions in the comments!) for the parents, and it used to include brown basmati rice.
I have to admit, I’ve never been a big rice fan. When I was eating low GI during the gestational diabetes study (only parboiled rice was allowed) I was in I was only too happy to cut my rice portions right down.
A month ago, friend introduced me to cauliflower “rice”, and it was delicious. I tried it at home and my husband liked it as well (I did the Basic Cauliflower Rice from The Low-Carb Gourmet) and I thought, “Perfect for curries!” I had a chance to give it a try the other night with our regular curry and it is a match made in low-carb heaven. Another reason to love it over rice: it’s quick.
Here’s my recipe, which made 3 good adult portions (or 4 small).
I guess I’ll call it:
Turmeric Riced Cauliflower
- 1-2 tbsp unsalted butter or ghee (this random website tells you how to make your own ghee)
- 1/2 of a small cauliflower
- 1/3-1/2 cup green garlic, or green onion, chives, onions, shallots, garlic, finely minced (garlic scapes would probably work nicely here, too)
- 1/4 tsp ground turmeric
- salt & pepper to taste
Using the grating attachment on a food processor (or by hand), grate the cauliflower.
Heat a large frying pan over medium heat and melt butter or ghee. Add green garlic, give it a quick stir (if you’re using onion or shallot, give it a few minutes to soften up before you add the cauliflower) add the cauliflower, along with 1/4 tsp (or more to taste because you just can’t have too much turmeric) turmeric. Stir and fry until the cauliflower is tender, around 8-10 minutes. Season to taste. Serve with your saucy curry immediately.
This makes for great leftovers, too.