This cauliflower rice biryani may be grain-free, but it's just as filling as the original! Riced cauliflower is cooked with warm spices, carrots, and peas until tender, fragrant, and flavorful. This can be served as a main course or as a side with plenty of other veggies for sharing.

Cauliflower Rice Biryani [Vegan]

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  • 1 medium-sized cauliflower (about 300g)
  • 2 tablespoons vegetable oil
  • 10 cashews
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 cardamom seeds
  • 1 finely chopped onion
  • 1 clove garlic, minced
  • 1 small grated carrot at the widest grater
  • 1/4 cup chopped tomatoes
  • 2 red bell peppers, cut into strips, then coarsely chopped
  • 1/4 cup peas
  • 1/3-inch piece fresh ginger, minced
  • 1/2 teaspoon ground turmeric
  • Ground pepper, to taste
  • Salt, to taste
  • A few drops lemon juice
  • Fresh coriander, chopped


  1. Cut the cauliflower up into individual florets, then place the florets in the blender. Pulse until broken down into small, rice-sized pieces
  2. Add the oil to the pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
  3. Stir in the onions and garlic and cook for 10 minutes until tender. Add the carrots, pepper, peas, chopped tomatoes, ginger, turmeric, and salt, Then, place the lid on the pan and continue to cook for 20 minutes over a low heat, stirring from time to time to prevent burning
  4. After 10 minutes, stir in the cauliflower rice and cook for another 5 minutes
  5. Stir in coriander leaves, stir well and remove the cinnamon stick and bay leaves. Adjust the seasoning and squeeze some lemon juice.
  6. Serve.


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