Coconut Cauliflower Rice with Garam Masala
Riced cauliflower cooked with coconut milk, warming spices, and aromatics. Ginger, cardamom, and cinnamon create warm depth; optional spinach, lime, and cilantro brighten the finish. A grain-free, vegetable-forward side or light main.
Ingredients
- 1 piece cauliflower head, medium, florets
- 1 onion, finely chopped
- 1 cm ginger, diced
- 1 piece red chili, sliced into fine strips
- ½ can coconut milk
- 1 tsp coconut oil, or water
- 1 tbsp cardamom, crushed seeds
- 1 tsp cinnamon
- 1 tsp garam masala
- 1 tbsp lime juice(optional)
- 1 handful cilantro, fresh(optional)
- 9 oz spinach(optional)
Instructions
- 1
Pulse cauliflower florets in a food processor until rice-sized.
- 2
Sauté chopped onion and ginger in coconut oil until translucent.
- 3
Add cardamom and red chili, cook briefly.
- 4
Add cauliflower rice and toast lightly.
- 5
Pour in coconut milk and bring to a simmer.
- 6
Add cinnamon and garam masala, cover, and simmer until cauliflower reaches desired texture.
- 7
Stir in spinach if using and cook until wilted.
- 8
Finish with lime juice and cilantro if desired.
Tips
Pulse cauliflower in short bursts to avoid over-processing into a paste.
Cook covered to trap steam and soften the cauliflower evenly.
Taste before adding all spices; adjust cardamom and cinnamon to preference.
Good to Know
Refrigerate up to 3 days in an airtight container. Reheat gently with a splash of water or coconut milk.
Pulse cauliflower up to 1 day ahead; store in a sealed container. Sauté aromatics and spices up to 4 hours before serving.
Serve as a grain-free side to curry, roasted vegetables, or grilled protein. Pair with lime wedges and extra cilantro.
Common Mistakes
Over-process cauliflower to avoid mushy, paste-like texture.
Do not skip the cover during simmering to avoid unevenly cooked rice.