Oh, good grief! A recipe. And a very simple one at that. Somehow, the monthly post I had intended to create for December slipped past me. Ah, such is life! I hadn’t felt that certain intrigue from a recipe until this one and I just happened to find each other one cozy night a few weeks ago. I threw some spices together, a makeshift curry powder… I was hungry and not in the right mind. Hah!
The lighting was glowing and soft–not so great for the harried attempt at a photo (it’s over on Instagram) As soon as I was done rushing together such a silly dish, it happened. The curried rice soothed whatever frenetic energy was buzzing through me. I slowed down. I appreciated the flavors. I felt like I was back, back to me. Funny how a food can do that, huh? I vowed I would recreate it, and so I have. Thankfully, let me tell you, it’s just as spicy and cozy as ever. Whew!
Curried Cauliflower Rice
Ingredients
- 1/4 cup coconut oil or butter, or ghee, or fat of your choice
- 1 tablespoon mustard seeds
- 2 tablespoons curry powder of your own choosing (see notes for which I like)
- 1 small head cauliflower grated or pulverized ("riced") in a food processor
Instructions
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In a large skillet, heat oil over medium-high heat.
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Add in the mustard seeds and allow to roast for about a minute, or until they gently begin to sizzle and pop. Stir in the curry powder, then add the riced cauliflower.
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Stir to incorporate all of the spiced oil and the cauliflower, turn the heat to medium-low, cover with a lid and allow to steam for about five minutes, maybe stirring once or twice during the process. Up to you!
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Serves 4 as a side.
Recipe Notes
Notes: I like this iteration of curry powder.