For several years now, you can find cauliflower rice on the supermarket shelves, a healthier alternative to rice. In our opinion, this is a little but on the expensive side and you can simply grate a cauliflower (including stem) yourself or grind it in a food processor for a much cheaper price. We sometimes make this dish for lunch when we have leftover cauliflower.
Duration: 30 minutes
Number of portions: 2 (for lunch)
What do you need?
1 tbsp sunflower oil
1.5 tsp (black) mustard seeds
1 tbsp dried curry leaves
0.25 tsp asafoetida (optional)
1 hand peanuts (optionally cashews)
0.5 tsp turmeric
1 tsp cumin powder
400 grams of cauliflower
1 tsp salt
Half lime
Fresh coriander (optional)
What should you do?
1. First grate the cauliflower or use a food processor.
2. Then add 1 tbsp sunflower oil to a large frying pan together with 1.5 tsp (black) mustard seeds. When they start to pop you can leaf the curry, add asafoetida (optional) and peanuts. Stir well.
3. When the peanuts start to discolour, add 0.5 tsp turmeric and 1 tsp cumin seeds together with the grated cauliflower. Add 1 tsp salt and fry for about 4 minutes. Keep stirring well in between.
4. When the cauliflower is cooked, you can turn off the heat. Squeeze half a lime over the pan and add finely chopped coriander if desired. Enjoy!