THR1VE chef Lars Oddershede shared his recipe for Spiced Cauliflower Rice with Women’s Health, along with some creative ways to use it. This surprisingly simple dish looks and tastes delicious!
Cauliflower rice is really versatile – it’s perfect paired with a range of meals. You can serve it plain to soak up the flavours of a dish or spice it up to make a tasty side. There’s so many simple ways to flavour your cauliflower rice, but I love this vibrant turmeric spiced version. Spiked with turmeric, coriander and cumin, it goes perfectly with grilled chicken or fish. You can also toss it with baby spinach, pomegranate and feta to make a lovely salad. We use it at THR1VE as a low-carb alternative to rice – it’s a nice accompaniment to curry.
If you have a few things on the go, this dish can also be done in the oven. Just toss all the ingredients with ¼ cup of water and bake at 175°C. Also, feel free to mix up the spices – you could toss in some chilli or sprinkle with sumac to finish.
Got leftover cauliflower or cauliflower rice? You can use both to make a gourmet dish. Create cauliflower steaks by slicing any remaining cauliflower into 1-2cm slices and tossing with the spices from the recipe and a splash of olive oil. Then just bake in the oven until cooked through. To truly elevate the dish, steam some plain cauliflower rice and blend with yoghurt and a little tahini. This makes a delicious puree that you can dollop on your cauliflower steaks. With just a few ingredients, you’ll get a vego meal that will please even the most ardent meat-eaters!
Enjoy this easy spiced cauliflower rice – it’s sure to become an impressive weeknight favourite.
Turmeric spiced cauliflower rice
- Small head of cauliflower
- 1 tbs extra virgin olive oil
- Pinch ground cumin
- Pinch ground coriander
- Pinch ground coriander
- 1 tbs sunflower seeds
- 1 cup water
- 1 tbs dried parsley
- 1 tbs lemon juice
- 1 tsp salt
- Using a grater, roughly grate the cauliflower. Note: this can also be done in a food processor.
- Add olive oil to a hot pan and then fry the spices and sunflower seeds for 30 seconds.
- Add the cauliflower and stir. Then add the cup of water and gently stir while the water evaporates.
- Stir in the parsley. Add lemon juice and salt, to taste.
This recipe originally appeared on Women’s Health. You can read the original piece here.About Lars
Lars Oddershede is a new product development specialist at THR1VE. Lars is a Michelin-trained chef and has worked in fine dining restaurants in Australia, New Zealand, the UK and his home country of Denmark.