Tuesday, September 4, 2012


Here is an easy one for you! If you are just tuning in, this goes beautifully with my Spiced Spatchcocked Chicken. Make these together and I'll show you how to make a delicious left-over combo lunch of curried chicken salad. I'll post it today pending comments! Leave me one if you are interested. In the meantime, this cauliflower rice is very easy to make, an interesting combination of flavors and guaranteed to please. Bonus: This is Paleo and Vegan.

Here is something cool: You can 
use an app to make this recipe. Cooking Planit incorporated many recipes from the Austin Food Blogger Alliance Cookbook into their cooking app, and this recipe was one of them! If you want to check it out, click here.

Coconut-Curry-Sriracha Cauliflower Rice
Serves 4-6
1 large head of cauliflower, chopped
1 (14 ounce) can coconut milk
Juice of 1/2 lime
1 1/2 Tablespoons curry powder
1-2 tablespoons Sriracha sauce

Place 1/2 of the cauliflower in a food processor.  Pulse a few times until the cauliflower resembles rice. Place riced cauliflower in a medium saucepan. Repeat with remaining cauliflower. Stir in the coconut milk and bring to a simmer. Cook, stirring occasionally, over medium heat until the cauliflower is tender but not mushy, about 12-15 minutes. Remove from heat. Stir in the lime juice, curry powder and Sriracha (to taste). Serve warm or cold. 

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