Curry Cauliflower Rice with Roasted Vegetables
Prep Time
30 minutes
Prep Notes
Cauliflower rice:
Rice cauliflower in a food processor for 60 seconds until it resembles a rice consistency.
Many markets sell riced cauliflower (Trader Joe's)
Roasted Vegetables:
Chop vegetables ahead of time and in uniform size. Can be made ahead of time and
try roasting sweet potatoes, separately.
Cooking Time
30 minutes
Yields
2 servings
Ingredients
1 small onion diced
2 garlic cloves minced
2 tablespoons Avocado Oil
1 tablespoon of Coconut Oil
200 grams cauliflower rice
200 grams diced sweet potato
200 grams of diced summer squash
100 grams diced red pepper
¾ teaspoon of curry powder
¼ teaspoon cinnamon
¼ cup slivered almonds
1 tablespoon of lemon juice
¼ cup chopped cilantro
Himalayan Sea Salt
Pepper
1 teaspoon of maple syrup (optional)
Directions
Roasted Vegetables:
Preheat oven to 425 degrees.
Set rack at second to the last level in the oven.
Combine your vegetables with 1 tablespoon of avocado oil and sprinkle with salt and pepper.
Line a cookie tray with parchment paper.
Cook the vegetables for about 30 minutes or until caramelized.
Do not let them burn. Every oven temperature will be different. Take out of the oven and cool.
Cauliflower Rice:
In a skillet over medium heat, add 1 tablespoon of Coconut Oil.
Add the diced onion and sprinkle with Himalayan Sea Salt.
Saute the onion for about 5 minutes, until it is translucent.
Add the minced garlic and sauté for another minute.
Add the slivered almonds, curry powder, and cinnamon and sauté for another minute.
Add the cauliflower rice, a tablespoon of avocado oil and ¼ teaspoon of Himalayan Salt and stir for about 3 minutes until cauliflower is done, do not let it overcook. Set aside.
Once the roasted vegetables have cooled down, combine with the rice mixture.
Add the cilantro and lemon juice.
Add salt and pepper if needed.
If you like a stronger curry flavor, adjust by adding more curry powder.
Maple syrup is optional. Make ahead and enhance the flavors of this dish!