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Author Notes: Came up with this spring recipe to keep it lighter this season, and help me still feel like I am getting my rice! It's digestion friendly and made with the wisdom of #Ayurveda & inspired by family recipes. #chitchaatchai #spiceitup —Chit.Chaat.Chai (Rumin)
- 4 cups grated cauliflower
- 1 1/3 cups peas
- 2 tablespoons unrefined coconut oil or ghee
- 1/4 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 large clove garlic - thinly sliced
- 1 teaspoon grated/minced ginger
- 1/3 cup chopped cilantro (including stems)
- 3 cardamom pods
- 4-6 curry leaves
- 2 tablespoons slivered & blanched almonds
- 1 teaspoon Himalayan salt
- 2 green onions sliced
- 1/2 - 1 serrano chili - thinly sliced
- 1-2 tablespoons cilantro for garnish
- Remove the green leaves and quarter the cauliflower. Using the large grate on your grater, grate cauliflower into a big bowl. Or pulse one quarter at a time in the food processor. Set aside.
- Heat your pan, I used a wide, 3.5 quart sautee pan, on medium heat. When the pan is warm add the ghee or unrefined coconut oil. When the oil has melted and is very warm (not smoking hot) add the mustard seeds (you can do a test by adding 1 -2), if they sizzle, the oil is at the right temperature. If they pop out of the pan, the oil is too hot. When they start to gently crackly, add the cumin seeds, cardamom pods, curry leaves, sliced garlic and chili, almonds and stir until garlic begin to caramelize. For this part of the recipe, it helps to have all your ingredients prepped and near the stove.
- Once the garlic is a nice caramel color, add the ginger and cilantro. Give it a stir or two. Then add the peas, turmeric and salt. Stir to mix all the ingredients and cover. Cook the peas until they are about 70% done.
- Uncover and add the “rice” cauliflower a little at a time and stir in-between each addition.
- Before serving mix in chopped cilantro.