Recipes

Cauliflower Dishes: Cauliflower Rice Biryani

Name: Cauliflower Dishes: Cauliflower Rice Biryani Recipe
Ingredients: 2 tbsp coconut oil; 2 carrots (diced); 2 parsnip (diced); 1 sweet onion (diced); 1 yellow squash (diced); 1 Red pepper (diced); 1 cup peas; 1 head of cauliflower (riced (florets pulsed in a food processor)); salt and pepper; 2 cloves garlic (minced); 1 tsp ginger (minced); 1/3 cup coconut milk; 1/3 cup vegetable broth; 1/4 cup mixed raisins and dates; 1/4 cup cashews (chopped); 2 tsp ground tumeric; 1/2 tsp curry powder; 1 tbsp garam masala; 1 tbsp fenugreek seeds; 1 tbsp fennel seeds; 2 tbsp cumin seeds; 4 tbsp coriander seeds; 1 tbsp black peppercorns; 15 cardamom pods; 3 to 4 sticks of cinnamon (Ceylon); 1 tbsp cloves

Looking for some new and interesting cauliflower dishes? This Cauliflower Rice Biryani recipe is easy to make, delisious, low carb, ketogenic friendly, vegan and uses some interesting Indian spices.

Garam Masala is an amazing spice blend used in many East Indian dishes. It is one of my favorite spice blends so I always keep some on hand. I’ve provided my recipe separately here in case you want to make your own. Alternately, Frontier makes a good pre-made blend that can be used to flavor this and other vegan cauliflower dishes.

cauliflower rice biryani

Cauliflower Dishes: Cauliflower Rice Biryani Recipe

There are many great cauliflower dishes. This Cauliflower Rice Biryani dish is easy to make, nutricious and delicous!

Servings

Ingredients

2 tbsp coconut oil
2 carrots diced
2 parsnip diced
1 sweet onion diced
1 yellow squash diced
1 Red pepper diced
1 cup peas
1 head of cauliflower riced (florets pulsed in a food processor)
salt and pepper
2 cloves garlic minced
1 tsp ginger minced
1/3 cup coconut milk
1/3 cup vegetable broth
1/4 cup mixed raisins and dates
1/4 cup cashews chopped
2 tsp ground tumeric
1/2 tsp curry powder
1 tbsp garam masala

Garam masala

Servings

Ingredients

2 tbsp coconut oil
2 carrots diced
2 parsnip diced
1 sweet onion diced
1 yellow squash diced
1 Red pepper diced
1 cup peas
1 head of cauliflower riced (florets pulsed in a food processor)
salt and pepper
2 cloves garlic minced
1 tsp ginger minced
1/3 cup coconut milk
1/3 cup vegetable broth
1/4 cup mixed raisins and dates
1/4 cup cashews chopped
2 tsp ground tumeric
1/2 tsp curry powder
1 tbsp garam masala

Garam masala

Instructions

Instructions for the Garam Masala

Heat your oven to 180 degrees and roast your garam masala for 30 mins. When cool, add one bay leaf, 1 teaspoon of ground nutmeg, and pulverize in a nut grater until very fine. Store the mixture in an airtight container like a mason jar.

Instructions for the Biryani

Heat coconut oil in a large pan and add your root vegetables. Sauté for up to 10 mins to soften the mixture of veggies.
Stir together your spices in a small bowl and add the spices (including the garam masala) to the pan.
Add the riced cauliflower, peas, red pepper, and yellow squash. Stir often and allow to cook for an additional 10 mins.
Pour in the liquids, nuts and dried fruit and cook for 10 to 15 more minutes on low until the liquid is absorbed.
For a heartier meal, serve over a bed of quinoa or other grain. Enjoy!