If you’re familiar with Indian food, you know that cumin (jeera) rice is served as an accompaniment to other dishes. The rice is simple, yet so flavorful and fragrant. It’s been a while since I’ve actually eaten it since I still avoid grains and opt for steamed veggies in lieu of rice at Indian restaurants, but I came across it recently and knew it would be easy to make at home with cauliflower.
The “rice” is tender and savory, with toasty and earthy flavors. The cumin seeds definitely make it something special. It’s a great base for a meal and delicious take on plain old cauliflower rice. Next time, we order Indian food to-go, I’m going to have a batch of this ready at home! Thankfully, it comes together super fast too.
On another note, I leave for Poland in just over a week! My husband and I are traveling there for adventure and exploration, and are so excited to visit. It’s going to be amazing! I consider it extra special since I have Polish ancestry too. I can’t wait!
Cheers and enjoy!
- 1 Tbsp grass-fed ghee (or coconut oil if you avoid dairy)
- 1/2 tsp cumin seeds
- 14 oz bag cauliflower rice
- 3/4 tsp ground coriander
- Sea salt to taste
- Splash of chicken or vegetable broth (about 1-2 Tbsp)
- 1/4 cup fresh cilantro, roughly chopped
- Melt ghee in a large skillet over medium heat. Once melted, add the cumin seeds and toast 1-2 minutes, until fragrant. Be careful not to burn the seeds!
- Next, add the cauliflower rice, ground coriander and sea salt. Stir well. Sauté a couple minutes and then add the splash of chicken or vegetable broth. Reduce heat to medium-low, cover, and let cook about 3 minutes more or until cooked to your liking.
- Remove from heat and stir in the chopped cilantro.
Yields: 2-3 servings