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Spiced Cauliflower Rice
salads sides

Spiced Cauliflower Rice

(4.0 Average )

Inspired by the deep, fragrant flavors of Indian cooking, this stovetop Spiced Cauliflower Rice is ready in 30 minutes. Our version starts with a fresh head of cauliflower, but pre-riced cauliflower from the grocery story works just as well. (Try it as a shortcut!) Season with an earthy combination of McCormick® Ginger, Nutmeg and Turmeric and toss with green peas and carrots for extra color.

Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted." 


  • 25m

    prep time

  • 10m

    Cook Time

  • 13



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  • Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)

  • Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.

  • Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds.

  • Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.

Nutrition information (per Serving)

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