Healthy Cauliflower and Brussels Sprout Rice

I make cauliflower and Brussels sprout rice a lot at home. It’s one of those things that can be whipped up in no time and can be enjoyed with so many main courses as a side dish. This rice can be enjoyed by people who have sensitivities or are intolerant to certain food types. People with restrictions can also enjoy this rice. People with gluten sensitivity, vegetarians, vegans, and carnivores can all enjoy this delicious meal.

Ingredients for Cauliflower and Brussels Sprout Rice:

Here are the fresh, full of fiber ingredients that will make your cauliflower rice the best kind you have ever made.

Ingredients List for this Vegan and Gluten Free Recipe:

What you will need to make this simple but delicious gluten free low carb side dish:

• 1 red onion
• 2 tablespoons of olive oil
• 1 inch ginger
• 4 mushrooms (button or crimini)
• 1 small head of cauliflower (about 3 cups)
• 1 cup brussels sprout
• 1 large carrot
• 1 tablespoon Worcestershire sauce (omit for vegan version)
• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1 teaspoon red chili powder (or paprika)
• Salt and pepper to taste

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Ricing the Vegetables:

Let’s start with ricing the cauliflower and the Brussels sprout. Wash, pat dry and chop the cauliflower into bite-size pieces – about the same size as the Brussels sprouts. Wash and pat dry the Brussels sprouts as well. Using a food processor, chop both the cauliflower and the Brussels sprouts together to get a consistency similar to rice. It should be finely chopped so it cooks quickly and all the flavours are well absorbed as it cooks. Chopping the cauliflower into the same size as the Brussels sprouts will help in ensuring that they both get riced to the same size without one getting over processed.

Cooking the Vegetables:

Set this aside and let us work on the rest of the vegetables. Finely chop the onions and grate the ginger. Heat the oil in a medium-sized pan and add the onions and ginger to it. Cook the onion for about 5 mins or till it starts to soften. Chop the mushrooms finely – into 1/2 cm cubes and add those to the pan. Cook the mushrooms for just one minute cause we want the mushrooms to stay crunchy and not lose their water and get soggy.

Adding the Grated Carrots:

Grate and add the carrots to the pan and cook for another minute. Once the carrots have cooked for about one minute, they will start to soften. At this point, we can add the spices. Add the cumin, turmeric, paprika, Worcestershire sauce, salt, and pepper. Mix everything well so that the vegetables get coated with the spices.

Cooking the Cauliflower and Brussels Sprout Rice:

Add the riced cauliflower and Brussels sprouts into the pan and mix well. Continue to cook for a further 4-5 mins. The riced cauliflower will change colour. It will take on the colour of the spices and the carrots.

Serving Suggestions:

Once it’s ready, chop and sprinkle some fresh green coriander onto it. Enjoy hot with a side of protein. Try it with

• my honey mustard chicken thighs.
• or my butter chicken.

Tried and Liked the Recipe?

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