Cumin & Chilli Cauliflower rice…..

I’ve had a lot of people ask me for this recipe, especially after I served it at my lil beloveds Birthday party this week. It really is a taste sensation, full of antioxidants and anti-inflammatory spices, great for digestion and your overall health.


3 tbsp coconut oil

1 head of cauliflower (blitzed)

1 large red onion (chopped)

2 tsp cumin

2 tsp hot chilli powder

2 tsp turmeric

2 tsp paprika

2 tsp cinnamon

Salt to season


In a large pan, on a medium heat, add the coconut oil. Melt it down and then add the spices, salt and red onion. Fry the onion off for about 5 minutes and then add the cauliflower. Cook for about 30 minutes.

The cauliflower can dry up quite easily, so if you think that’s happening, add some more coconut oil. Also, keep tasting, if you prefer more heat, add more chilli or more paprika.

I served my rice with a tomato and onion curry.

Tomato & onion curry


1 tbsp coconut oil

1 large red onion (thinly sliced length ways)

2 large tomatoes (roughly chopped)

I carton organic chopped tomatoes

2 tsp cumin

5 cardamom pods

2 tsp chilli powder

2 tsp cinnamon

1 tsp ground all spice

2 tsp paprika


Large bunch of fresh coriander


In a large saucepan add your coconut oil, onion and spices. Coat the onion and then add the tomatoes. Stir for about 5 minutes and then add the carton of chopped tomatoes. Season well and then simmer for about 45 mins on a low/medium heat.

To garnish, I added some red onion and red pepper roasted in the same spice mix. It just adds a bit more texture and sweet taste. Roast for about 30 mins at 180 fan asst.

In a bowl on the side I made some lemon yoghurt. I use full fat Greek yoghurt, about 4 tbsp and add the juice of half a lemon. It goes beautifully with the sharpness of the curry.

Throw some coriander over the dish and work away. It’s a truly delicious dish and one that tastes just as nice cold. Great for buffets and picnics 🙂

Happy cooking all cxxx


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