Spiced cauliflower rice

Try this great-tasting dish using cauliflower and family-favourite vegetables.


Serves 4

1 medium-sized cauliflower head
2 Tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
3 spring onions, finely chopped
2-3 cloves garlic, minced
1-inch piece of ginger, grated
1-2 green chilies, finely chopped (adjust to your spice preference)
1 cup mixed vegetables (carrots, peas, corn, beans, etc.), diced
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp red chili powder (adjust to your spice preference)
Salt to taste
1/4 cup chopped coriander leaves, for garnish
½ lemon, juiced


Wash the cauliflower head and pat it dry. Cut the cauliflower into florets, discarding the tough stem. Using a food processor or a grater, grate the cauliflower into small rice-like pieces. Alternatively, you can chop it finely with a knife.

Heat the vegetable oil in a large skillet or pan over medium heat. Add the cumin seeds and mustard seeds. Let them sizzle for a few seconds until they release their aroma.

Add the finely chopped onion, minced garlic, grated ginger, and chopped green chilies to the pan. Sauté until the onions become translucent and lightly browned.

Add the diced mixed vegetables to the pan and stir-fry for a few minutes until they are slightly tender.

Now, add the grated cauliflower to the pan, along with ground turmeric, ground cumin, ground coriander, red chili powder, and salt. Mix everything well to ensure the spices are evenly distributed.

Cook the cauliflower rice and vegetables for 5-7 minutes, stirring occasionally, until the cauliflower is cooked but still slightly crunchy.

Taste the cauliflower rice and adjust the seasoning according to your preference.

Garnish the cauliflower rice with chopped coriander leaves and drizzle over the lemon juice.