This is a really unique dish! Honestly, I was kind of surprised how much my family gobbled it up. Originally, it called for chicken breast instead of cauliflower. Give that a shot if you’re looking for something with more protein.
One trick with this dish is that it requires a few ingredients you might not otherwise have around. Here are some other uses for those.
- Add to smoothies
- Drink it straight for extra electrolytes
- I love to add this to baked goods. Almost anytime cinnamon is called for, cardamom is a fun addition. Speaking of which, if you don’t want to buy cardamom, consider replacing it with cinnamon in this recipe.
- This condiment is great on grilled sandwiches! I especially love it on grilled cheese.
- Use this as a dipper for chicken strips or green bean fries. A good chutney will have just a hint of heat, but my kids love it!
- Top any grilled meat or fish with a dollop of chutney for extra flavor
And with that, let’s get to the recipe!
Curried Cauliflower and Rice
- 3 tbsp vegetable oil
- 1.5 tbsp ginger grated
- 1 tbsp curry powder
- ½ tsp cardamom
- 1/2 tsp pepper
- 1 tsp salt
- 1½ lbs cauliflower
- 1½ cups basmati rice rinsed and drained
- 3½ cups coconut water
- 4 shallots halved and thinly sliced
- ½ cup dried cranberries chopped
- 2 tbsp lime juice
- 2 cups cilantro roughly chopped
- 8 oz mango chutney
- In a large bowl, mix together 3 tbsps oil, ginger, curry powder, cardamom, salt, and pepper to form a paste. Transfer 2 tbsps of the paste to a large saucepan and set aside. Add the cauliflower to the bowl with the remaining paste and stir to coat. Marinate at room temperature while you cook the rice.
- Stir the rice and 3 cups of coconut water into the paste in the saucepan. Bring to a simmer over medium-high. Cover, reduce to low, and cook until mostly tender but still slightly firm, about 10 minutes. Remove from the heat, uncover and fluff the rice with a fork. Set aside.
- In a skillet over medium-high, heat the remaining oil until shimmering. Add the shallots and cook, stirring until golden brown, about 5 minutes. Then add the cauliflower in an even layer. Cook without stirring, until golden brown on the bottom, about 3 minutes. Add 1/2 cup of remaining coconut water and scrape up the browned bits. Cook, stirring constantly, until the liquid has evaporated, about 20 seconds.
- Add the rice and cranberries. Stir, then cook undisturbed over medium-high until the rice begins to crisp and brown on the bottom, about 3 minutes. Take off the heat and add the lime juice. Using the spatula, stir to combine while scraping along the bottom to looser the crust. Stir in cilantro and season with salt and pepper. Serve with mango chutney.
- I keep a jar of minced ginger in my fridge at all times. Makes dishes like this so much easier to whip up. You can find it in the Asian aisle by the soy sauce.
- If this seems like too much work, combine the marinated cauliflower and shallots on a baking sheet and roast at 400 degrees for around 20 minutes or until starting to brown. From there, dump the cauliflower, rice, craisins and cilantro into a large bowl to combine. Taste for salt and pepper.
- Use 1 lb of cubed chicken breast in place of the cauliflower.