A vegan weeknight dinner of fluffy, textured cauliflower with warm spices from chef Sophia Roe, the host of Counter Space on Vice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.
Recipe information
Yield
4 Servings
Ingredients
1
2
1
1
2
1
1
½
¾
1
1
1
¼
¼
¼
¼
Preparation
Step 1
Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of rice (you don’t want to overprocess; err on the large side). Transfer cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.
Step 2
Heat oil in a large skillet over medium-high. Add bell pepper, shallot, and garlic and cook, stirring occasionally, until shallot and garlic are softened slightly, about 3 minutes. Sprinkle in curry powder, turmeric, and coriander and cook, stirring, until fragrant, about 30 seconds. Add coconut milk, lime zest, lime juice, and coconut sugar; season with salt. Reduce heat to medium-low; cook, stirring, until slightly thickened, about 2 minutes. Add cauliflower and raisins; cook, tossing occasionally, until cauliflower is just tender, about 3 minutes. Taste and season with more salt if needed.
Step 3
Add cilantro, pumpkin seeds, and ¼ cup mint to cauliflower rice and toss to combine. Divide among bowls; top with a dollop of yogurt if using and torn mint. Serve with lime wedges for squeezing over if desired.
Leave a Review
Reviews (56)
Back to TopAs written the recipe is too bland, a very mild curry. To give it more oomph I added a whole chopped onion, a jalapeno pepper and chopped ham and more chopped red pepper, garlic, curry powder, turmeric and sugar than the recipe called for. With these additions, the dish was good; I would have not liked the original.
David
Mill Valley, CA
4/11/2022
Super delicious!! I didn't expect this to turn out the way it did. Don't skip the yoghurt ;). This is one of my new favourite recipes!
Anonymous
UG
2/11/2022
So delicious!!! I don’t make a ton of curry dishes so I was a little nervous, but it turned out amazing. The Greek yogurt adds so much to the dish. This is great for someone who doesn’t like a ton of spice (it is not spicy at all, in my opinion) but wants a lot of flavor.
Andrea O.
4/17/2021
People complaining about the flavor probably think mayonnaise is a spice.
Jesse
Smithfield, VA
4/14/2021
Did not like the heavy handed flavors mixed together. Will not make again.
Anonymous
New York, NY
4/12/2021
I was intrigued by this recipe because it’s a one-pot dish that comes together quickly with a fun variety of ingredients that I don’t typically cook with together. Unfortunately, I didn’t enjoy the overall flavor but I might try making a similar dish another time by experimenting with different spices. Note that it is very easy to overprocess the cauliflower. Next time, I’ll process the cauliflower in four (not two) batches.
Carol
San Francisco, CA
1/7/2021
This was delicious! I increased the amount of herbs + spices for more flavor, and then topped it with feta and a side of roasted pita. Also chopped up two small red jalapeños and cooked them with the bell peppers, shallot and garlic for some much needed heat (and as a personal preference, left the seeds in.)
Lauren
Venice, CA
1/5/2021