Lemon Cauliflower Rice
Cauliflower Rice with a South Indian touch - The Lemon Cauliflower Rice Recipe. The recipe is vegetarian, plant based meal, gluten free, diabetic friendly (no rice, low on oil) and Pegan.
Servings 1 bowl
Ingredients
- 2 cups Cauliflower Florets 1 cup is 200 ml measurement
- 1 tbsp Olive Oil
- 1 no whole dry red chilli (broken into 2-3 pieces)
- 1/2 tsp Chana Dal
- 1/4 tsp Mustard Seeds
- 4-5 nos. Cashew roughly chopped
- 1/4 tsp Turmeric powder
- Juice of 1 medium size lemon
- Few sprigs of curry leaves
- Salt to taste
Instructions
- Wash, Cut the cauliflower into florets and place them in the steamer.
- Steam the cauliflower florets for 8 to 10 minutes.
- Cool, finely chop the florets and keep aside.
- Heat a kadhai, add oil and mustard seeds. Allow it to crackle.
- Now add whole red chillies, chana dal, cashews and curry leaves. Saute them until the cashews and chana dal have roasted well.
- Now add the turmeric powder and mix well.
- Add the finely chopped cauliflower and some salt to taste. Mix well.
- Cook on low heat for 2-3 minutes and then switch off the gas flame.
- Squeeze lemon juice, mix well and serve piping hot.
Notes
- The traditional Lemon Rice has peanuts but since Pegan Diet doesn't allow it I have excluded the same and added cashews. The same is the case for Asafoetida or hing, which is not used in this recipe.
- I have opted the steaming technique as it just softens the cauliflower, doesn't allow over cooking and gives that soft texture, similar to that of rice.
- We generally consume this at home with some salad on the side. You can however, serve it with curd, curry and/or dal too (if not following a pegan diet).