Remember that golden brown and delicious baked turmeric chicken I made last week? It’s delicious. And addicting. So much so, that I decided to make another dish alongside it with the same spice blend.Plus, it’s freaking pretty to boot, if I do say so myself. If you’re looking for a super simple dish to impress guests that are coming over, this is definitely the one.
It’s funny how cauliflower rice has become such a staple in the paleo community. It’s literally EVERYWHERE. I was looking through all my cookbooks this past weekend to decide which one I want to tackle next for my 2015 cookbook challenge, and I’m pretty sure every single one has a recipe for basic cauliflower rice in it.
Now don’t get me wrong here, cauliflower rice is great. It’s super simple to prepare and cook, and makes for a bangin’ side dish. And if you’re a cookbook author thinking about your potential readers who may not have any other paleo cookbooks, cauli rice HAS to be in there. But you know me, I’m all about getting the most for my flavor buck. Plain ‘ol cauliflower rice isn’t going to cut it for me. I need a flavor BANG in there if I’m going to make something again and again.
Enter: curry cauliflower rice with olives and parsley.
On the autoimmune protocol, curry and pepper spices are a no-no because they’re highly inflammatory for people who have gut conditions. Whomp, whomp. Out the door goes spicy food and most curries too. That’s where the inspiration for this dish came from – I was really craving some indian food, but knew I would have to make my own spice blend. So I threw a bunch of autoimmune-compliant indian spices in a bowl, stirred it up, and hoped for the best. That’s kind of how most of my cooking goes. Luckily, it works. Really freaking well this time, too.
Talk about kicking it up a notch. Served here with my Turmeric & Spice Chicken.
- 1 small head cauliflower, riced*
- 2 Tbsp coconut oil
- 1 Tbsp AIP Curry Spice blend (recipe follows)
- 2 tsp lemon juice
- ½ cup olives
- ¼ cup chopped parsley
- 1 ½ tsp turmeric
- 1 tsp cardamom**
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cinnamon
- ¼ tsp ginger
- ½ tsp sea salt
- (optional - AIP omit) fresh ground black pepper, to taste
- additional sea salt, to taste
- To rice the cauliflower, put it through the food processor with the shredding attachment. You could also use a box grater to do this or run a knife through chopped florets about...100 times.
- Heat a medium skillet with coconut oil over high heat. Once it’s hot, add the cauliflower and allow to cook down for about 5 minutes, stirring with a wooden spoon every so often. While it’s cooking, make your spice blend. This will make MORE than you need for the recipe - save the rest of that magic dust for later!
- Stir in 1 Tbsp of the spice blend and distribute it evenly over all the cauliflower. Sauté for about 3-5 more minutes.
- Add in the olives and continue to cook just until they’re warmed through, about one minute.
- Remove from the heat and garnish with parsley, plus additional salt and pepper, to taste (if you like).
**If you're on the strictest form of the AIP elimination phase, omit the cardamom. It is a berry-based spice, which is generally well-tolerated if you've reintroduced any foods on AIP.
Have you tried cauliflower rice before? What’s your favorite way to make it?