Curry Cauliflower Rice
Ingredients: cauliflower, pepitas, olive oil, shallot, red pepper · 30 min cook time · 260kcal · ₩14,550
Ingredients
1head cauliflower, 0.25cup pepitas, 2tbsp olive oil, 1piece shallot, 1piece red pepper, 1clove garlic, to taste salt, 1tsp curry powder, 1tsp coriander, 1tsp turmeric, 1cup coconut milk, 1tsp coconut sugar, 1piece lime, 0.25cup golden raisins, 1bunch cilantro, 1bunch mint
Instructions
1. Remove the leaves and core from the cauliflower, cut into smaller florets, and pulse in a food processor until it has a rice-like texture.
2. Place the processed cauliflower in a dish towel and squeeze out any excess moisture.
3. Toast the pepitas in a dry pan over low heat until golden brown and aromatic.
4. Finely chop the shallot and red pepper.
5. Heat olive oil in a pan over medium heat, add the shallot and red pepper, and microplane the garlic directly into the pan. Season with salt.
6. Add curry powder, coriander, and turmeric to the pan and stir.
7. Pour in coconut milk, add coconut sugar, and grate in lime zest and juice. Let it simmer on low.
8. Add the cauliflower rice into the pan and mix well with the sauce. Cook until it softens.
9. Stir in golden raisins and season with more salt to taste.
10. Transfer to a serving platter and garnish with toasted pepitas, chopped cilantro, and fresh mint.
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