Cauliflower & Brussels Sprout Rice

Healthy Cauliflower and Brussels Sprout Rice

My amazing cauliflower and Brussels sprout rice is very easy to cook but packs a punch when it comes to flavours. It’s so light and is a perfect low-carb alternative to 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.

The 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
Ingredients

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

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.

Grated cauliflower and Brussels sprouts
Grated cauliflower and Brussels sprouts

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.

Vegetables in a pan
Vegetables in a pan

Grate and add the carrots to the pan and cook for another one 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, the Worcestershire sauce, salt and pepper. Mix everything well so that the vegetables get coated with the spcies.

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.

Cauliflower and Brussels Sprout Rice
Cauliflower and Brussels sprout rice

Enjoy hot with a side of protein. Try it with my honey mustard chicken thighs or my butter chicken.

Cauliflower & Brussels Sprout Rice

Course: MainCuisine: Indo-CanadianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

113

kcal
Total time

20

minutes

My amazing cauliflower and Brussels sprout rice is very easy to cook but packs a punch when it comes to flavours. It’s so light and is a perfect low-carb alternative to rice.

Ingredients

  • 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

  • 1 tablespoon cumin powder

  • 1 teaspoon turmeric

  • 1 teaspoon red chili powder (or paprika)

  • Salt and pepper to taste

Directions

  • Wash and pat dry the cauliflower and Brussels sprouts. Chop the cauliflower into bite size pieces (similar in size to Brussels sprouts). Using a food processor “rice” the cauliflower and Brussels sprouts together. Set aside.
  • Finely chop the onions and grate the ginger. Heat the oil in a medium sized pan and add the onion and ginger to it. Cook for about 5 mins or until the onions softens.
  • Chop the mushrooms into small pieces (about 1/2 cm cubes) and add them to the pan. Cook for about 1 min.
  • Grate the carrot and add it to the pan and cook for another 1 min.
  • Add all the spices, the Worcestershire sauce, salt and pepper to the pan and mix everything well, so that the vegetables are well coated.
  • Add the riced cauliflower and Brussels sprouts to the pan and mix well to combine everything. Cook for a further 5 or so minutes. The cauliflower should cook quickly.
  • Enjoy hot with a side of protein. Try it with my honey mustard chicken thighs or my butter chicken.

– Check out other Entree recipes here.

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