This low carb cardamom cauliflower rice side dish is wonderfully fragrant and aromatic! Serve it with grilled meat or fish – or your favorite Indian curry!
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This super simple recipe takes under 10 minutes to prepare – if you cheat like I do and buy cauliflower that has already been “riced”! It is readily available in most supermarkets these days. If you can't buy it in your local store, check out my tutorial on how to make cauliflower rice.
How to Make Cardamom Cauliflower Rice
Add the cauliflower to a large pan with some chicken or vegetable broth. You could use water as a substitute for the broth, but the broth adds a real savory depth to the dish.
To give the cauliflower its aromatic flavor, I have used ground cardamom and ground cumin in this recipe. You can buy both as seeds and infuse the cauliflower as it cooks – but this actually works better with real rice which has a longer cooking time. Ground cardamom can be hard to find, so if you can only buy the green seed pods, you can open them up and grind the seeds with a mortar and pestle instead.
Add the spices to the cauliflower rice, stir well, and bring to the boil. Simmer for around ten minutes or until the cauliflower is cooked.
Drain the cauliflower, then season with salt. Serve garnished with chopped green onions, if you like!
This side dish would work perfectly with any Indian dish, like Tandoori Chicken or Indian Spicy Shrimp.
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Cardamom Cauliflower Rice
This low carb cardamom cauliflower rice side dish is wonderfully fragrant and aromatic! Serve it with grilled meat or fish - or your favorite Indian curry!
Ingredients
- 14 oz cauliflower, riced
- 16 fl oz chicken or vegetable broth
- ½-1 tsp ground cardamom
- ½ tsp ground cumin
- salt, to taste
- 2 green onions, chopped (for garnish)
Instructions
- Add the riced cauliflower, broth and spices to a large saucepan and bring to the boil.
- Simmer for ten minutes or until the cauliflower has cooked.
- Drain and season with salt. Serve garnished with green onions.
Notes
5g net carbs per serving (quarter of the recipe)
Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 47Total Fat 1gSaturated Fat 0gSodium 66mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 2gProtein 4g