Spiced Cauliflower Rice

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    183
based on 12 ratings

A healthy substitution for white rice.

recipe updated 14 Oct 2020

Ingredients

  • Cauliflower icon
    Cauliflower
    600 g (about 1 ¼)
  • Green chilli icon
    Green chilli
    1 (about 20 g)
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons (about 30 ml)
  • Mustard seeds icon
    Mustard seeds
    1 teaspoon (about 4 g)
  • Cumin seeds icon
    Cumin seeds
    1 teaspoon (about 2 g)
  • Ginger icon
    Ginger
    10 g (about 1 ¾ tablespoons)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Ground turmeric icon
    Ground turmeric
    ½ teaspoon (about 1 g)
  • Salt icon
    Salt
    1 teaspoon (about 6 g)
  • Black pepper icon
    Black pepper
    1 pinch
  • Cashew nuts icon
    Cashew nuts
    30 g (about 3 ½ tablespoons)
  • Coriander icon
    Coriander
    1 tablespoon (about 2 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl

Step preview

  1. Fit max blade to kCook bowl
  2. Add cauliflower to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Blend with filler cap fitted - 20 sec, speed 12
  6. Transfer content of kCook bowl to medium bowl
  7. Clean kCook bowl
  8. Fit stir tool to kCook bowl
  9. Add vegetable oil to the kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Attach lid to kCook bowl
  12. Heat with filler cap removed - 140°C, speed 3
  13. Then add mustard seeds and cumin seeds to the kCook bowl
  14. Cook with filler cap removed - 30 sec, 120°C, speed 3
  15. Then add ginger, garlic clove, ground turmeric, salt, black pepper and green chilli to the kCook bowl
  16. Cook with filler cap removed - 3 min, 120°C, speed 3
  17. Transfer content of medium bowl to kCook bowl
  18. Cook with filler cap removed - 5 min, 120°C, speed 4
  19. Serve
  20. Garnish with cashew nuts and coriander
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