Cauliflower rice (South Indian style)

I love rice but sometimes you need a low carb option. This is a perfect one to try if you are in the same boat. Hope you like the recipe

3 bags of cauliflower rice (defrosted and then drained) or alternatively blitz the florets of a cauliflower in a food processor.

1 cup of cooked rice (you can skip it if you want to totally avoid carbs)

10 curry leaves (optional)

10 cashews split in half

Fried onions (2 tbsp) or 1 medium sized onion finely chopped

Peas (fresh or frozen) – as much as you like

Dessicated coconut – 2 tbsp

Black Mustard seeds – 1 tbsp

Coconut oil for frying

Salt and pepper, chilli powder (optional)


Defrost the cauliflower rice bags by soaking them in boiling water and then draining the water. If you are using fresh cauliflower, cut them into florets and finely blitz them in a food processor.

Heat the coconut oil in a deep bottom pan and once hot add the curry leaves and the mustard seeds. When the mustard seeds start splitting, add the fresh onions and fry them. If you are using fried onions like me then skip the frying onions bit. Add the cashews to the hot oil and fry them till they turn slightly brown.

Add the cauliflower next to the oil along with the peas. Add the cooked rice to the pan. Fry them together and cover it with a lid on low flame for 8-10 minutes. The cauliflower rice should be cooked by now and should have a couscous like texture. Season it with salt, pepper and some chilli powder if you like it spicy.

Add the dessicated coconut to the rice and cook it for another 2 minutes.

Garnish it with the fried onions and some coriander leaves and sprinkle some lemon juice if you like.

Serve it hot with your favorite curry!

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