Vegan & Gluten Free Tomato Cauliflower Rice#Improv

What is Cauliflower Rice? It’s simply cauliflower pulsed in a food processor until it forms into granules that looks like rice grains. Does this taste as good as rice? Not,on its own, but it’s a great food from the point of diet, health and texture. It's  a delicious food for vegans and those with gluten allergy's. 

This has to be seasoned and cooked well a then only it will taste good when blended flavors and textures, it's delicious then eaten on it's own as you would enjoy a Rice Pulao/Pilaf.
This recipe is done from start to finish under 30 minutes.

You would also like to see this recipe make from cauliflower rice -  Baked Cauliflower Breadsticks.

Serves 3 - 4
Ingredients
2 Tablespoons Olive Oil
2 Medium Ripe Tomatoes  
1 Medium Onion - finely chopped
1 Green Chilly - finely chopped
½ Teaspoon Paprika powder to your taste
1 Tablespoons Parsley or Coriander Leaves - finely chopped
6 Cloves Garlic - finely chopped
1 Cup Water
2 Cups Riced Cauliflower
½ Teaspoon Sea Salt or to taste

Method
To Make the Cauliflower Rice 
Wash the cauliflower florets well. Dry them in a colander. Place the cauliflower florets in a food processor and pulse it until it resembles rice grains.

In a large pot bring water to rolling boil, add in the tomato and keep it for a minute. Remove and place them in cold water. Peel of the skin and de seed them. Chopperize the tomatoes along with the green chillies.

In large pan heat the oil add in the onions, sauté for a few minutes until translucent. Add the garlic and sauté until fragrant then add in the chopperized tomato mixture and paprika powder stir until mixed well. Sauté until all the tomato moisture evaporates and oil starts to leave the sides of the pan.

Add the cauliflower rice sauté it for 2 minutes, now add the water, salt, little of the coriander leaves give it a good mix. Increase the flame to medium high for 2 minutes or until the water comes to a boil, cover with a lid. Reduce the flame to medium low flame, cook for about 15 minutes stirring after every 2 minutes. After 12 to 15 minutes, remove the pan from heat and check the moisture/water content in the pan, if it all evaporated, switch off the flame. Let the cauliflower rice absorb moisture as it sits for about 7 - 10 minutes or until ready to serve.

Garnish with coriander leaves. Place the salad of tomato, onion and cucumber around the sides of the serving plate.
Enjoy this healthy, diet cauliflower rice hot.

Labels : Tomato, Cauliflower, Cauliflower Rice, Paprika, Main course, Vegan, Gluten free, Healthy, Improv Cooking Challenge

November Improv Cooking Challenge

Cauliflower & Paprika 

• Bacon Garlic Parmesan Cauliflower Casserole by Making Miracles
• Spanish Cauliflower Tapas by Pandemonium Noshery
• Creamy Cauliflower Soup with Paprika Oil by A Day in the Life on the Farm
• Cauliflower Pakoras by Magical Ingredients
• Roasted Cauliflower Paprikash by Palatable Pastime
  Vegan an Gluten Free Tomato Cauliflower Rice by Snehas Recipe