Indian/ Turmeric Rice (vegan, grain-free)

Turmeric Cauliflower "Rice" with peas, cashews, and raisins

Cauliflower rice is not a dead-ringer, but it's convincing. I think it tastes better than regular old rice which can be pretty bland. And for spicy rices (the best kind) it definitely takes it up a notch.  This spicy cauliflower rice is hearty and warm—perfect for the winter and especially pre- or post-holiday food fests.

Also, research shows that Turmeric has anti-inflammatory, anti-cancer properties. The anti-inflammatory benefits make it great for those of us with stomachs still recovering from years of undiagnosed Celiac or other stomach ailments (as does a grain-free diet). But, most importantly, it tastes really good and gives food a wonderful, rich yellow color.

This recipe makes a lot of rice and it stores well for about 5 days— if it lasts that long.

Turmeric Rice

1  head cauliflower, chopped
1  onion, chopped finely
2 Tbs. saffron oil or ghee*
1/2 tsp. sea salt
1/2 tsp. turmeric
1 C. cooked peas**

Optional:
1/4 C. chopped cashews
1/4 C. raisins
1 Tbs. saffron oil or ghee

If adding optional chopped cashews and raisins:

1.  In large frying pan pan, toast cashews in oil or ghee until they begin to brown.
2.  Add raisins, mixing together while they cook until cashews are fully browned, (generally another 2-3 minutes depending upon your pan).
3. Dump contents of pan into separate bowl, reuse pan for rice below.

For Rice:

1. Use food processor and "S" blade to process cauliflower until texture of rice
NOTE: Cauliflower can also be chopped very finely with a good, large knife. The texture is slightly different,  but lack of food processor is not a barrier to entry to cauliflower rice!
2. Heat oil or ghee in large frying pan over medium.
3. Add chopped onions and sauté until soft.
4. Add chopped cauliflower and sauté until cauliflower begins to soften.
5. Add in salt and turmeric and saute until cauliflower is completely soft and close to the texture of cooked rice.
6. Add in cooked peas and toasted cashews and raisins if using.

* Any kind of oil or butter will work, but ghee or saffron oil lend a more authentic and delicate taste. Obviously, use oil for vegan option.
** If you are Paleo, omit peas!

Coconut Cauliflower "Rice"

Can anyone resist coconut rice? Giving up plain, boring brown and white rice isn't hard on a grain free diet, but the spicier and more interesting rices are much more missable. In the spirit of Paleo friendly cauliflower rice, I decided to make my own cauliflower rice. This one is a little bit spicier. A much more Thai-like coconut rice could be made by increasing the coconut milk and omitting the spices, raisins and cashews.

Sauteéd cauliflower takes on the flavor of oil and sweetens as it heats making it pretty believable as a pseudo rice base. Also, it looks and feels shockingly like rice, which is 2/3 of the eating experience anyway . . .

Coconut Cauliflower Rice

1/2 large head of cauliflower or 1 small cauliflower
1/2 yellow onion, finely chopped
2/3 c. shredded, unsweetened coconut
1/2 c. raisins
1/2 c. cashews, chopped
1 Tbs. coconut oil
1/4 c. coconut milk
1 tsp. cardamom
1 tsp. cloves
1/2 tsp. sea salt
1 Tbs. coconut sugar (optional)

1. In large pan, sauté onions over medium heat in coconut oil until translucent.
2. Meanwhile, roughly chop cauliflower.
3. Pulse cauliflower in food processor until texture of rice
4. Add remaining ingredients except for sea salt and coconut milk.
5. Cook for approximately 10-15 minutes, stirring often until cauliflower is cooked.
6. Turn heat off, stir in coconut milk and cover for about 5 minutes.
7. Serve.