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Curry Cauliflower “Rice” (AIP-friendly)

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This curry is turmeric based, but not spicy. The cauliflower “rice” is an easy, healthy alternative that even people following the autoimmune protocol can enjoy.

Further Food Commentary:

A super healthy recipe loaded with fiber, antioxidants, anti-inflammatory foods and anti-fungal nutrients as well! Turmeric is a powerful antioxidant that also can enhance brain function and protect your heart. Since it isn't in many common day recipes this is a wonderful way to incorporate it into your diet. I also love how high in fiber this dish is thanks to the veggie base. A great option for gluten-free individuals!

By Amy Shapiro, MS, RD, CDN
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Curry Cauliflower “Rice” (AIP-friendly)

  • Prep Time:10 min
  • Cook Time:12 min
  • Servings: 4-6

Ingredients

1 small head cauliflower

2 tablespoons coconut oil

1 tablespoons AIP Curry Spice blend (recipe follows)

2 teaspoon lemon juice

½ cup olives

¼ cup parsley (chopped)

 

For the spice blend:

1 ½ teaspoon turmeric

1 teaspoon cardamom (omit for strict AIP)

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon cinnamon

¼ teaspoon ginger

½ teaspoon sea salt

fresh ground black pepper to taste (optional – AIP omit)

additional sea salt, to taste

Instructions

  1. To rice the cauliflower, put it through the food processor with the shredding attachment, or grate with box grater.
  2. Heat coconut oil in a medium skillet over high heat and add the cauliflower.
  3. Allow to cook down for about 5 minutes, stirring with a wooden spoon every so often.
  4. While cauliflower is cooking, make your spice blend.
  5. Stir in 1 tablespoon of the spice blend and distribute it evenly over all the cauliflower. Sauté for about 3-5 more minutes.
  6. Add in the olives and continue to cook just until they’re warmed through, about one minute.
  7. Remove from the heat and garnish with parsley, plus additional salt and pepper, to taste.

 

Suggested Pairings: Top with protein of your choice!

To rice the cauliflower, put it through the food processor with the shredding attachment, or grate with box grater. Heat coconut oil in a medium skillet over high heat and add the cauliflower. Allow to cook down for about 5 minutes, stirring with a wooden spoon every so often. While cauliflower is cooking, make your spice blend. Stir in 1 tablespoon of the spice blend and distribute it evenly over all the cauliflower. Sauté for about 3-5 more minutes. Add in the olives and continue to cook just until they’re warmed through, about one minute. Remove from the heat and garnish with parsley, plus additional salt and pepper, to taste.   Suggested Pairings: Top with protein of your choice!

Nutrition Information

Per Serving:  Calories: 111; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 386mg; Potassium: 351mg; Carbohydrate: 8g; Fiber: 3g; Sugar: 2g; Protein: 2g

Nutrition Bonus:   Vit C: 86%; Iron: 6%

 

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