Spiced Cauliflower Rice

Name: Spiced Cauliflower Rice
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: American,
Ingredients: 1 large head cauliflower; 1/2 tsp cumin ground; 1/2 tsps black pepper ground; 1/2 tsp ground turmeric powder; 1/4 tsp ginger ground; 1/4 tsp nutmeg ground; 3 tbsp olive oil; 1 cup finely diced onion; 2 tsps minced garlic; 2 cups frozen green peas thawed; 1 cup grated carrots; sea salt grinder; 1 tbsp thinly sliced chives

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 wi...

Ingredients

1 large head cauliflower
1/2 teaspoon McCormick® Ground Cumin
1/2 teaspoons McCormick® Pure Ground Black Pepper
1/2 teaspoon McCormick® Ground Turmeric
1/4 teaspoon McCormick® Ground Ginger
1/4 teaspoon McCormick® Ground Nutmeg
3 tablespoon olive oil
1 cup finely diced onion
2 teaspoons minced garlic
2 cups frozen green peas, thawed
1 cup grated carrots
McCormick® Sea Salt Grinder
1 tablespoon thinly sliced chives Substitutions available
- 1 tablespoons thinly sliced scallions

KEY PRODUCTS

INSTRUCTIONS

1 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.)
2 Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
3 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.
4 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.