Cauliflower-rice Artichoke curry
Prepare to have your taste buds blown off! I have been trying to cut unnecessary carbohydrates from my diet, I have attempted to use cauliflower to replace pizza crust with fairly decent success, but I had a flash of brilliance and decided to use itty bitty bits of cauliflower in place of basmati rice in a recipe I have made (and loved) several times. I also tweaked the sauce a little and Oh. My. Laws. This was so amazing! I think start to finish it took less than 2o minutes. Recommended! Of course, I have to shorten the name somehow, and Caulichoke Curry is the one that has stuck! Catchy, rice?
(Also? It’s tricky to get photos of any type of curry, let alone at 8:30 pm with no natural light to be had. But, I knew I wouldn’t have leftovers to photograph the next day, so bad-photo curry it is!)
Cauliflower-rice Artichoke Curry (Caulichoke Curry)
Adapted from Pinch My Salt
1/2 head cauliflower, riced and steamed (see below)
1 chicken breast or pork chip, cooked and shredded or diced
2 TB olive oil
1 teaspoon whole cumin seeds
1/4-1/2 onion, minced (I also do this in that handy-dandy veggie chopper)
1/2 red pepper, diced
14 oz. can artichoke hearts, drained, rough chop
1 teaspoon salt
(optional: handful of sliced almonds, toasted or not)
1/2 cup light mayo
1/2 cup Greek yogurt
1 TB curry powder
1 teaspoon brown sugar (I used 1 Splenda packet)
1/8-1/4 teaspoon cayenne pepper
You can “rice” it in a food processor or with one of these thingies (which is what I have), basically you want to get the florets to resemble rice or chunky meal. I put all that “rice” in a glass bowl and without adding water put it in the microwave for 7-8 minutes. There is enough liquid in the cauliflower to steam it up quite nicely.
While rice is steaming start your meat on the George Foreman and chop up your onion, garlic, and red pepper. Heat the olive oil in a large skillet on high heat, add cumin seeds and stir until fragrant (1-2 minutes), add onion and stir until soft & translucent. Add red pepper and cauli-rice and cook off as much liquid as you can, you want a mealy texture. (I stirred it around on high for about 5-6 minutes). Add artichoke hearts and cooked meat, remove from heat.
Stir together the mayo, yogurt, curry, sugar and cayenne. Fold into rice mixture until coated. Eat warm or cold, but probably warm because you’ll want to eat this immediately.
This made enough for dinner for 2, but would be super easy to double for a larger meal or for more leftovers. (I totally wish I had more leftovers.)