Lemon Cauliflower Rice
Cauliflower Rice with a South Indian touch - The Lemon Cauliflower Rice Recipe. The recipe is vegetarian, plant based meal, gluten free, diabetic friendly (no rice, low on oil) and Pegan.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Cauliflower Florets (1 cup is 200 ml measurement)
- 1 tbsp Olive Oil
- 1 no whole dry red chilli (broken into 2-3 pieces)
- 1/2 tsp Chana Dal
- 1/4 tsp Mustard Seeds
- 4-5 nos. Cashew roughly chopped
- 1/4 tsp Turmeric powder
- Juice of 1 medium size lemon
- Few sprigs of curry leaves
- Salt to taste
Instructions
- 1
Wash, Cut the cauliflower into florets and place them in the steamer.
- 2
Steam the cauliflower florets for 8 to 10 minutes.
- 3
Cool, finely chop the florets and keep aside.
- 4
Heat a kadhai, add oil and mustard seeds. Allow it to crackle.
- 5
Now add whole red chillies, chana dal, cashews and curry leaves. Saute them until the cashews and chana dal have roasted well.
- 6
Now add the turmeric powder and mix well.
- 7
Add the finely chopped cauliflower and some salt to taste. Mix well.
- 8
Cook on low heat for 2-3 minutes and then switch off the gas flame.
- 9
Squeeze lemon juice, mix well and serve piping hot.