Curried Cauliflower Rice
on Feb 21, 2017, Updated Jul 24, 2024
This post may contain affiliate links.
If you love lentil dahl, you’ll love this lower carb curried cauliflower rice inspired by the classic Indian dish.
A Low Calorie + Low Carb Option
One serving of this cauliflower coconut dahl comes in at just 106 calories with 14 grams of carbs, 4 grams of fat and 4 grams of protein. So, go ahead and make those serving sizes a bit bigger if you’re hungry! I didn’t use any oil so there is just a little fat from the light coconut milk, other than that there isn’t much to it – just veggies and spices!
It makes a great side dish too, or even as a salad-topper. I ate my last serving with a big bowl of baby spinach, some baked sweet potato and crispy tofu. It was delicious!
If you do want to dig into a bowl of real lentil dahl however, you have to try my coconut red lentil dahl recipe. It’s a reader favourite and one of my favourite recipes too.
I’ve posted quite a few cauliflower rice recipes on the blog. The most popular is my healthy cauliflower fried rice which is really easy to make and healthier alternative to traditional fried rice. I like to make a tofu scramble and mix that in to increase the protein and it’s like fried rice with egg!
Here are a few other cauliflower rice recipes I’ve shared!
You can also used cauliflower in place of mashed potatoes, as a base for creamy sauces and to make cauliflower wings!
This low carb dish is packed with antioxidants, vitamins and minerals so although it’s low in macros, it’s high in micronutrients and we can’t forget about those! It smells wonderful, it’s bright and beautiful and it’s full of delicious, curry-inspired flavour while still easily fitting into your nutrition plan.
So Easy to Make!
Not only is this twist on lentil dahl easy to fit into a healthy diet, but it’s also a cinch to make and can be ready in less than 30 minutes. If you prep the cauliflower rice ahead of time, it would be even faster!
All you have to do is saute the onion, garlic and ginger in some vegetable stock, add all the spices, add the cauliflower rice and coconut milk, simmer away, stir in some lime and cilantro and you’re ready to go!
Add Extra Veg or Protein
If you want to add some extra protein to this dish, feel free to stir in your favourite veg protein source! Crumbled tempeh or tofu, Field Roast sausage or some seitan would be awesome.
Related Recipes
- Vegan Biryani
- Vegetable Korma
- Coconut Red Lentil Dahl
- Vegan Tofu Cashew Fried Rice
- Cauliflower Chickpea Curry
Curried Cauliflower Rice
Ingredients
- 1 medium white onion, diced, 350 g
- 1 tbsp ginger, minced, 10 g
- 3 cloves garlic, minced
- 1 medium tomato, chopped 200 g
- 3/4 cup vegetable stock
- 1 tbsp curry powder
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 small to medium-sized head cauliflower, riced, approx. 6 cups, 750 g
- 4 tbsp packed finely chopped cilantro
- 1 15 oz can coconut milk
- 1 tsp sugar or maple syrup
- Juice from 1/2 lime
Instructions
- Add the onion, garlic and ginger to a pan with a few splashes of the vegetable stock. Cook until it starts to soften, about 5 minutes. Add a little extra of the stock if needed.
- Add all the spices and the tomato and stir to combine, adding a bit more stock.
- Add the cauliflower rice, cilantro, coconut milk and the rest of the stock.
- Simmer lightly until the cauliflower is tender, about 20-25 minutes.
- Stir in the sugar and lime juice.
- Serve topped with fresh cilantro.
Notes
- I make my riced cauliflower in seconds in the food processor. Simply break your cauliflower crown into small pieces, toss it in and pulse until it has the consistency of rice. If you don’t have a food processor you can use a blender but may need to add cold water so it doesn’t get jammed up. Alternatively, you can use a hand grater but I don’t like the texture of grated cauliflower as much.
- If you make 6 servings out of this the servings are on the smaller side, so feel free to make 3-4 servings instead! It will still only be around 200 calories per serving so if you’re hungry or need more energy, definitely increase the serving size.
Fantastic recipe, seems to be a delight, I’ll do it today, sure my family will love it, congratulations and thank you for the recipe!
I loved the recipe, I find it very easy to do. Thank you for sharing.
It looks delicious, Deryn! 🙂
This cauliflower recipe is simply fantastic, a real culinary delight, very special.
It’s almost lunchtime and I get this cauliflower recipe, I’m just crazy about cauliflower, I’m copying the recipe to prepare right away, thanks for sharing.
I hope you enjoy it!
Loved this recipe. I did change it slightly. Fried up the garlic, ginger and onions with mustard seeds, chillies and curry leaves in coconut oil prior to adding the stock and onions. Also used raw Sri Lankan curry powder instead of the dry ingredients and added spinach at the end for an extra wa-wa-whoom. Thanks for the inspiration, great blog
Thank you! I’m so happy you enjoyed it. Love the addition of spinach in there and frying up the spices before hand..YUM. 🙂
I made this on Sunday for “meal prep” and have been having it for lunch every day! IT IS SO TASTY! Even my boyfriend has been eating it as a side with his dinners. The flavours are great – the coconut milk makes it a little creamy, but because of the cauliflower it’s nice and light! WOW. I will be making this again 🙂 Thank you!
Yay, so happy you liked it!
Hi! My sister sent me this link and I am so thankful. What a great blog! So many delicious recipes! Thank you for posting them!
You’re so welcome! Thanks for the comment, glad you’re enjoying my site. 🙂
Perfect recipe, looks like it was made for me, I have to do it urgently, I was looking for something like that, thank you very much for the recipe.
I’m making this adap! Right up my ally