Chef Nisa Shares her Curry Cauliflower Recipe

curry cauliflower recipe

Cauliflower is often considered one of the healthiest foods on earth. It contains a rich supply of health-promoting phytochemicals, high levels of anti-inflammatory compounds, and it has the ability to ward off cancer, heart disease and brain disease.

Curry Cauliflower Rice is very tasty, nutritious, grain-free alternative to white rice for those who follow a Paleo eating plan.

Curry Cauliflower Recipe

4 tablespoons Nutiva Extra Virgin coconut oil
1 medium onion, diced
1 tablespoon curry powder
1 cup celery, finely diced
2 garlic cloves crushed
1 head cauliflower, trimmed and coarsely chopped
1 teaspoon pink sea salt
2 tablespoon hot water

1. In a large skillet, heat the coconut oil over medium heat
2. Mix curry powder in hot water and sauté with onion over medium heat for 10 minutes.
3. Add celery and crushed garlic to skillet and sauté for 5 minutes
4. Meanwhile, place cauliflower in a food processor with the “S” blade and process until the texture of rice
5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft, then add salt

This Curry Cauliflower rice dish goes very well with Organic tofu. Stir-frying is one of the most well- known methods for cooking tofu. You’ll want to start with organic tofu that’s been pressed and then cut into cubes. Stir-fry the tofu over high heat to get it nice and crisp. You can also put the tofu in a marinade before stir-frying or coat it with a sauce after. Curry_cauliflower

Lemon roasted chicken thighs go well with Curry Cauliflower rice. Take the zest of two lemons and muddle it with pink sea salt and freshly ground black pepper. Juice the lemons in a roasting pan. Place the thighs in skin side up and slather the skins with the zest mixture. Let them sit for 15 minutes and then roast in a preheated 425 degree oven for 40 minutes. When serving, use some Italian parsley to brighten up the plates.

You can also make a fresh toss salad on the side.

A one-cup serving of cauliflower contains:

  • 29 calories
  • Close to zero grams of fat, sodium, or sugar
  • 73% daily value (DV) of Vitamin C
  • 19% DV of Vitamin K
  • 15% DV of folate14%
  • 13% DV of pantothenic acid
  • 12% DV of Vitamin B6
  • 11% DV of choline
  • 11% DV of fiber
  • 9% DV of Omega-3 fatty acids

    Learn more here about Chef Nisa and have her prepare your next meal.

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