The recipe begins by ricing the cauliflower. Roughly chop up a head of cauliflower and place into a food processor. Pulse until the florets break down into small pieces the size of rice grains. I have to do this in two batches to get all of the cauliflower florets to break down.
The next step is to cook the cauliflower rice on the stove. I usually grab a large skillet with high sides because you don’t want to be pushing cauliflower rice all over your stove. (The thing about making cauliflower rice is that it will try to cover your kitchen.) Sauté the onion and garlic first, and then add your spices. I am a huge fan of sweet curry powder and turmeric. Turmeric has numerous health benefits that most people do not know about. It has significant anti-inflammatory properties and acts as a strong antioxidant – all from a spice! Curry powder and turmeric also give the rice its yellow coloring. Turmeric can stain your countertops and clothes – so handle it with care.
Once the spices are mixed into the skillet, stir in the cauliflower and coconut milk. After 7-10 minutes, once the rice is cooked through, stir in a bit of spinach or chard to wilt. While the cauliflower is cooking you can brown the sausage in a separate skillet on the stove. Everything comes together at about the same time, to serve up hot.
This gluten-free dinner option can also be made vegan if you decide to omit the sausage. In that case I would add another vegetable, such as broccoli or sweet potato. The curried rice could also be served as a side to a larger entrée such as chicken or beef. When it is served with the crispy browned sausage I find the dish to be hearty enough for a satisfying, flavorful weeknight dinner.
- 1 head of cauliflower, coarsely chopped
- 1 tbsp coconut oil
- Salt, to taste
- 1 medium yellow onion, diced
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1 cup coconut milk
- 3 cups fresh spinach
- 8 oz. Andouille sausage
- 2 green onions, chopped
- Place the cauliflower into a food processor and pulse until reduced to the size of rice grains. Set aside.
- Heat the coconut oil in a nonstick skillet over medium heat. Add the onion and sauté for 4-5 minutes until soft. Stir in the ginger, turmeric, curry powder, and coriander. Stir in the cauliflower and season with salt and pepper to taste. Pour in the coconut milk and cover. Simmer for 7-10 minutes until the cauliflower is soft, stirring regularly. Remove the lid and stir in the spinach to wilt.
- Meanwhile, brown the sausage in a separate skillet over medium-high heat. Serve over the curried cauliflower and garnish with green onions.