Cauliflower power strikes again. If you weren’t aware, I love cauliflower. Not only is it delicious simply roasted it is one of THE most versatile vegetables.
Don’t believe me?
Just a few ways you can use cauliflower:
- Mashed into a creamy smooth puree
- As a pizza crust
- As rice
- As taco/burrito/taquito filling
- Creamy sauce
- Tater tots
- “Steaks” (not actual steak just cooked like one)
- Brownies (yes)
I mean, cauliflower is pretty much on the same level of magical as unicorn tears.
Sometimes I think we forget how amazing the humble cauliflower truly can be. I know that I automatically turned to frozen cauliflower as a simple side dish or filler for a ton of recipes. A little salt, pepper, maybe garlic powder, and I deem it good to go.
Cauliflower rice deserves more than salt and pepper. And sometimes you need to jazz things up a bit.
I was making curry one night and was just going to serve it over a plain bed of cauliflower rice when inspiration struck. That sounds fancier than it actually was which is I found a half can of coconut milk in my fridge that needed to be used and decided to add it to my cauliflower. A few seasonings and then voila! A flavorful dish to serve my yummy curry over.
If you want to jazz up your meals or just think cauliflower rice is boring in general and don’t like making it give this version a shot. Or turn your cauliflower into anything you want. I bet if you try hard enough your cauliflower could solve world peace.
You never know.
Coconut Garam Masala Cauliflower Rice
- 12 oz package of fresh or frozen cauliflower rice (you can also totally make your own… but this saves time)
- 1/2 cup full-fat coconut milk
- 2 cloves garlic, minced
- 1/2 tsp fresh ginger, minced
- 1-2 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp pepper
- Heat a little olive oil in a large skillet over medium-high heat. Add the cauliflower rice to the pan and stir to coat with the olive oil. Note: I never thaw frozen cauliflower rice, I just cook it a little longer.
- Once the cauliflower rice starts to soften, add the ginger and garlic. Saute for another minute. Add the coconut milk and turn the heat down to low. Cover and cook for about five minutes.
- Remove the lid and add the salt, pepper, and garam masala and stir to combine. Cook for another few minutes and then serve with curry, Tarka Dhal, korma, or anything else you want!