Crushed Jeera Cauliflower Rice: Quick Low Carb Side
Try Crushed Jeera Cauliflower Rice if you want a tasty, healthy side dish with your favourite curry, gravy, or sauce. It’s not just super quick to make and adds flavour to any meal, but also incredibly versatile. Adding chicken, eggs, or veggies can make it a complete meal, plus it’s a great alternative to rice when watching carbs.
Ingredients
- 1 large Cauliflower Head riced about 5 cups
- 1 medium Yellow Onion diced
- 1 tbsp Butter
- ½ tsp Oil
- ½ tsp Jeera/Cumin seeds crushed
- ½ tsp Salt
Instructions
- Remove the leaves from the cauliflower and cut off the florets from the stem.
- Wash the florets thoroughly, then pulse them in a food processor to achieve a rice-like consistency. Alternatively, you can grate the cauliflower. Set the riced cauliflower aside.
- Dice the onion small and crush the cumin to enhance its aromatic flavour, or keep the seeds whole if preferred.
- Heat butter in a heavy-bottomed pan, then sauté the diced onions on medium heat until they turn translucent and slightly brown at the edges. About 5 mins.
- Next, create a hole in the centre of the onions. Lower the heat and add the oil. As it heats, add the crushed cumin to toast briefly. Once they begin to sizzle, stir them around to blend with the onions.
- Add the riced cauliflower and stir to infuse the flavours of the onions and cumin. Season with a dash of salt and let the cauliflower sweat on medium heat. You can also add other spices if desired for extra flavour.
- On low-medium heat, cover the pan and cook for about 8-10 minutes. Check the rice halfway, and if it starts to dry up in the middle, you can add a little water to loosen the residue. I like to cook my rice til it has a slight bite rather than fully soft, but you can cook it to your preference of texture.
- Remove the pan from the heat and keep the cauliflower rice covered to soften further. Fluff with a fork before serving.
Notes
Tips for the Best Cauliflower Rice
- Avoid adding water to the pan when making cauliflower rice, which can result in a wet texture.
- Prepare the cauliflower rice after you finish your main dish.
- Also, ensure the cauliflower is thoroughly dried before ricing to achieve the right texture.
- For better flavour, finely dicing the onion can speed up caramelization, while slicing it can contribute complexity to the dish.
- To enhance the smoky aroma, gently crushing cumin seeds before adding them to the cauliflower rice can significantly improve the dish’s flavour.
- Remember that balance is vital when cooking; the cauliflower should neither dry out too fast nor become mushy. Generally, it takes around 15 minutes to add the cauliflower to the pan until it’s ready to be served.