This recipe is simple, filling, and full of healthy nutrients and vitamins. The cauliflower is processed into fine grains and then seasoned with a delicious blend of herbs and spices and then finished with fresh radishes and cashews that provide a wonderful texture to the dish.

Curried Cauliflower Rice [Vegan, Gluten-Free]

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  • 1 head cauliflower
  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • 1/2 cup sliced radish
  • 1/2 cup raisins
  • 1/2 cup roasted cashews
  • 3-4 tablespoons chopped cilantro, to garnish


  1. Rinse your cauliflower.
  2. Slice it in half down the middle, then slice each half again along the stem. Hold the quarter of a cauliflower upright and slice off the stem; this should separate the florets. Chop them roughly into 1 or 2-inch pieces.
  3. Place half or 1/3 of the cauliflower into a food processor with the blade attachment. Pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less.
  4. Repeat this process with remaining cauliflower.
  5. In a large saucepan, heat 1 tablespoon coconut oil and 1 tablespoon of olive oil. When it is hot, add all the cauliflower, and stir occasionally for 5-8 minutes, or until tender.
  6. While it cooks, season with cumin, turmeric, ginger, curry, cardamom, cinnamon, cloves, salt, and pepper or as desired.
  7. Remove from heat and add the sliced radish, golden raisins, roasted cashews, and chopped cilantro.

Nutritional Information

Total Calories: 981 | Total Carbs: 117 g | Total Fat: 54 g | Total Protein: 22 g | Total Sodium: 1257 g | Total Sugar: 67 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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