Easy & delicious | 15 mins
Say hello to cauliflower rice, Sri Lankan style! This low-carb, flavor-packed dish takes fluffy riced cauliflower and jazzes it up with coconut, curry leaves, mustard seeds, and a hit of spice.
We’re sautéing everything in fragrant onions, garlic, and green chilies, adding a splash of turmeric for that golden glow, and finishing it off with a squeeze of lime. It’s light, aromatic, and insanely tasty—perfect as a side for your curry spread or just on its own with a fried egg on top.
15 min Cauliflower Rice
Ingredients
- 1 white onions (diced)
- 4-5 curry leaves (subsitute for bay leaf)
- 2 green chillies
- 1/2 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 cups of diced cauliflower (fresh or frozen)
- 1 tbsp curry powder
- 1 tsp of chilli powder
- 1 tsp salt
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 2 scrambled eggs
Directions
- In a wok heat some oil over medium to high heat and toss in curry leaves and green chillies followed by sliced onions.
- Once fragrant add in shredded cabbage and carrots. Toss in the curry powder, chilli powder and salt.
- Once the carrots start to sweat, move the vegetables to the sides of the pan creating a well in the centre.
- Crack the eggs in the middle of the well and scramble, working quickly. Once they are almost done cooking combining it with the rest of the ingredients in the wok.
- Then add in the cauliflower followed by the oyster sauce and soy sauce.
- Remove from heat and enjoy as is or alongside another one of your favourite curries!
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