How to Make Cauliflower for Vegan Rice

Make Cauliflower for Vegan Rice

Cauliflower is one of the most widely available and consumed vegetables in the Indian subcontinent. This vegetable is one of the various nutritious vegetables, very popular among vegan and vegetarian people. Cabbage is included in many dishes in India, from mixed veg and curry to pulao. If not, it’s time. Cauliflower rice – which is a cauliflower diced in small rice-like pieces – is a great high fiber, low calorie, low carb, and grain-free replacement for regular rice.

Whether you make your own sliced ​​cauliflower or buy carved cauliflower rice from stores such as Trader Joe’s and Whole Foods, you can use it to sort out the food, risotto and other dishes regularly called for rice. Can.

Low-carb alternatives to cauliflower rice, white rice, and other grains are giving avocado a run for its money as the most modern healthy ingredient on the Internet.

With the current popularity of low-carb lifestyles and ketogenic diets, this is not surprising. Whether you’re trying to lighten your eating habits or want to snatch more nutrition into your family’s meals, cauliflower rice grades with its fiber content and versatility.

A food processor is the easiest way to make cauliflower rice

The easiest way. A food processor turns a full head of cauliflower into fluffy “rice” granules in minutes. Divide the cauliflower head in half, then slice the core and green leaves at the base. Break into a golf ball-shaped florets. Add florets to a food processor fitted with a blade attachment, and pulse in 3-second bursts, until the cauliflower breaks into a fluffy, rice-like texture.

Once you have your cauliflower rice in hand, you can use it raw or, depending on your taste, cook it a few different ways for use in various recipes that you already know and love.


8 ounces raw cauliflower (225 grams), chopped

1/2 red onion, chopped

1 medium carrot, sliced

1/2 cup frozen or canned peas (70 grams)

1/2 cup frozen or canned corn kernels (70 grams)

1 tbsp tamarind or soy sauce


Place the cauliflower in a food processor and mix until you get consistency or texture similar to rice. If you do not have a food processor, use a box grater instead (side cheese is used to grind cheese).

Saute the cabbage rice in a frying pan with some oil or water for about 5 to 10 minutes. To cancel.

Add onions and carrots to the frying pan and pour them with some oil or water over medium-high heat until golden brown.


Add peas and corn kernels. If you use them frozen, cook them according to the package instructions and then add them to the pan. Stir and cook for a couple of minutes.

Finally, add cauliflower rice and tamarind or soy sauce, sake, and cook for another 2 to 3 minutes. serve immediately.


Add any vegetable or ingredients you want.

If you don’t eat soy, add some coconut amino or salt to taste instead of tamarind or soy sauce.

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