Receta Curry Asparagus & Cauliflower “Rice” Recipe
Whether you’re looking for a paleo, low carb or vegan side dish, or just something that tastes really darn good, this Curry Asparagus and Cauliflower “Rice” should do the trick!
This whole veggie thing is taking on a life of its own. As I mentioned in my last couple of posts, Easy Vegetable Soft Tacos and 10 Healthy Recipes for Spring, my craving for veggies shot through the roof last week. I’m sautéing zucchini and mushrooms for breakfast (topped with a fried egg, of course) and eating big salads for lunch. The leftovers of this cauliflower and asparagus “rice” became an afternoon snack the other day. And when I say “snack”, I mean a cereal bowl filled to the brim.
Of course, all of that came a screeching halt when we tossed aside the idea of ham and grilled a flank steak for Easter dinner instead. But still, it was served alongside grilled asparagus, peppers and zucchini.
Cauliflower “rice” has been on my must-try list for quite awhile. It started showing up on blogs a year or so ago, touted as a low carb and paleo alternative to rice. The idea is to give the cauliflower a quick whiz in the food processor until it takes on the consistency of small grains of rice. If you don’t have a food processor, just use the large holes of a box grater, like I did for this Grated Cauliflower Salad with Ginger Lime Dressing.
Sautéing the cauliflower in olive, butter or even soy sauce would work really well. The day I made this, I had curry on the brain and since cauliflower and curry are a match made in heaven (my Slow Cooker Vegetable Curry convinced me of that a long time ago), I dove into my spice cabinet for the bottle of curry powder.
With all of the veggie eating going on around here, there was a handful of asparagus in the fridge. Why not throw that in the food processor, too and mix it into the rice? Now that was one of the better ideas I’ve had in a long time!
#EatSeasonal
#EatSeasonal is the brainchild of my friend Becky of The Vintage Mixer, who has pulled together a group of bloggers to post seasonal recipes each month, using her produce guide as inspiration.
There’s a fantastic variety of recipes, some sweet and some savory, as you can see in the collage below, all inspired by produce that is fresh and seasonal in April. Be sure to click on the links to check out the recipes. For more seasonal recipe inspiration, follow the #EatSeasonal hashtag on Instagram.
Left to right, top to bottom:
- Roasted Broccoli Stuffed Shells Recipe by Vintage Mixer
- Tangy Quinoa Spring Salad Cups by Simple Bites
- Curry Asparagus & Cauliflower Rice by Cookin’ Canuck
- Strawberry Rhubarb Mousse with Meyer Lemon Whipped Cream by Climbing Grier Mountain
- Healthy Key Lime Pie Smoothie by Bless This Mess
- Roasted Asparagus with Caramelized Onions and Pine Nuts by Well Plated
- Chicken Rice Stew with Leeks and Mushrooms by Cafe Johnsonia
- Asparagus with Chive Vinaigrette by Project Domestication
- Rhubarb Vanilla Bean Scones by Completely Delicious
- Quinoa and Pea Shoot Salad with Cauliflower, Asparagus and Strawberries by Floating Kitchen
- Garlic Mushroom Salad with Arugula and Wild Rice by Mountain Mama Cooks
- Curry Asparagus & Cauliflower Rice Recipe Author: Dara Michalski | Cookin' Canuck
½ cauliflower (1 lb. total), stem removed, cut into florets ¾ lb. asparagus, cut into 1-inch pieces 2 tsp olive oil, divided ½ yellow onion, finely chopped 1 tbsp curry powder ¼ tsp red pepper flakes ¼ tsp salt ¼ tsp ground pepper
Place half of the cauliflower in a food processor and pulse until the cauliflower pieces until slightly smaller than grains of rice. Transfer to a bowl, then repeat with the remaining cauliflower. Place the asparagus in the food processor and process until the asparagus is the size of a grain of rice. Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until the onion is tender and starting to brown, 4 to 5 minutes. Add the remaining 1 teaspoon of olive oil. Stir in the cauliflower, asparagus, curry powder and red pepper flakes. Spread the mixture evenly over the bottom of the skillet. Cook the mixture for 2 minutes, then stir. Repeat this process until the asparagus and cauliflower are tender and just starting to brown, about 10 minutes total. Season with salt and pepper. Serve. Weight Watchers Points: 1 (Points+), 1 (Old Points) Serving size: 1 cup | Calories: 54.6 cal | Fat: 2.2g | Saturated fat: 0.3g | Carbohydrates: 7.9g | Sugar: 0.5g | Sodium: 135.8mg | Fiber: 3.5g | Protein: 2.9g | Cholesterol: 0mg 3.2.2925
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