I love this rice. Really it is so versatile and can be adapted to any cuisine. When making African food I add raisins and pistachios. So it can be dressed up to meet your cooking desires and creativity!
SEASONED INDIAN CAULIFLOWER RICE
- 2 medium cauliflower
- 4-5 threads Saffron
- 4 bruised cardamon
- dash cardamon
- 1/2 tsp salt
- Step 1 Cut cauliflower into small pieces and wash. Use a food processor and grate a portion at a time until the size of rice.
- Step 2 Place in a microwave proof bowl with a lid. Or a stove top in a steamer.
- Step 3 Add saffron and a dash of cardamom powder, salt and 4 green cardamom seeds. Mix well.
- Step 4 Cover with a lid or plastic wrap tightly. Cook for 1 minute on high. Remove from microwave and let steam with lid on until ready to serve.