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Indian Cauliflower Fried Rice

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Ingredients

Adjust Servings:
Roasted Chickpeas
1 cup Drained chickpeas
1 tsp Smoked paprika
1 tsp Garlic powder
1/4 tsp Salt or to taste
1/2 tsp Black pepper powder or to taste
Cauliflower Fried Rice
1 large Cauliflower head broken into florets
1 tsp Cumin powder
1 tsp Garam Masala
1/2 tsp Salt
1/2 tsp Turmeric powder
1/4 tsp Cayenne pepper
2 Chicken Breast boneless and skinless cut in 1 inch cubes
2 tbsp Olive oil
2 Garlic Cloves minced
1 tsp Ginger powder
1 small Onion chopped
1 cup Carrots shredded
1cup Peas frozen
2 tbsp Cilantro for garnish

Nutritional information

310
Kcal
22g
Protein
10g
Fat
10g
Fiber
34g
Carbs
10g
Sugar

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Indian Cauliflower Fried Rice

Features:
  • Spicy
Cuisine:

It’s really simple to make , all you need is a food processor to rice your cauliflower, but don’t worry if you don’t have a food processor. You can now find already riced cauliflower in grocery stores.

  • 45 minutes
  • Serves 4
  • Easy

Ingredients

  • Roasted Chickpeas

  • Cauliflower Fried Rice

Directions

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This Indian Cauliflower Fried Rice with Chicken is a must try. Loaded with delicious Indian flavors, you certainly won’t miss the carbs!


Steps

1
Done

Preheat oven to 400 F degrees. Spray a baking sheet with cooking spray. In a medium bowl toss together the chickpeas with the smoked paprika, cumin, garlic powder, salt and pepper. Make sure each chickpea is covered in spices. Spread the chickpeas in an even layer over the prepared baking sheet.

2
Done

Roast the chickpeas in the oven for about 25 minutes or until crispy on the outside. Meanwhile place the cauliflower florets in a food processor and pulse until mixture resembles the texture of rice. You will probably have to do this in a couple batches. Place in a bowl and set aside.

3
Done

In a bowl combine the cumin, garam masala, salt, turmeric and cayenne pepper. Add the chicken pieces and toss and make sure each chicken piece is coated in the spice mixture. In a skillet heat 1 tbsp of the olive oil over medium hight heat. Add the minced garlic and ginger and cook for 15 seconds. Add the chicken and cook for about 7 minutes or until the chicken is no longer pink and starts to brown a bit.

4
Done

Remove the chicken from the skillet. Add the remaining 1 tbsp of olive oil and add onion, carrots and peas. Cook and stir for 2-4 minutes. Add the cauliflower rice and stir well, then cook for another 5 minutes until cauliflower is tender. Season with salt and pepper if needed. Return chicken and heat through.

5
Done

Serve while warm topped with the roasted chickpeas and cilantro.

Jude

I love to put my heart into every meal, as I know it makes the dining experience just that much better for the customer. I desire to grow in my career or even an opportunity to make a difference in this interesting website. To handle and stay calm despite an overwhelming number or variety of orders. I like watching TV ,studying books and taking courses. Good chefs are always improving their skills. Let the manager know how you’re becoming a better cook!

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