Revolutionary recipe: Indian Cauliflower Rice Bowl

Recipe from Garden Fresh Foodie

Editor’s note: This plant-based recipe makes a great and healthy 1-dish meal. This dish is full of flavor and is made with cauliflower rice — for an extra cruciferous health boost. Enjoy.

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Cauliflower Rice Pilaf Recipe

Ingredients:

• 2 cups of red onions – about 1 large (could use regular onions too)
• 3 cups (or more) of mushrooms, sliced
• 3 cups of cubed eggplant (could omit if you don’t have any)
• 7 cups of shredded cauliflower (this is about half of a head of cauliflower-use the leftovers to roast up for salads!)
• 1 1/2 tbsp, about 3 garlic cloves, minced
• 1-2 cups of water or broth
• 1 1/2 tsp salt
• 1 stalk curry leaves (about 10 leaves)-alternatively, can use 1 large or 2 small bay leaves, remove before eating
• fresh pepper to taste

Instructions:

1. Shred the cauliflower in a food processor using the shredding attachment.
2. Add onions to a hot pan, along with a little broth to help sauté (not too much, as you want the onions to caramelize slightly). Sauté onions until translucent, then add eggplant and mushrooms.
3. Add in cauliflower.
4. Saute until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery.
5. Add salt/pepper to taste.
6. Top with slivered almonds or toasted pine nuts.

Tell us in the comments what you think of this plant-based recipe because we’d love to know.