Cauliflower Rice with Vegan Curry Sauce
I’ve been curious about cauliflower rice for a while, so I finally decided to try it. Cauliflower is one of the few vegetables that actually fills me up, so I love replacing high carb rice with this superfood veggie! The curry sauce is made with a base of cashews, which make it even more filling. Jim, Emily, and I loved this dish, but it was too spicy for the other kids. Actually, it was too spicy for Emi, too, but she rinsed some of the sauce off in a strainer before eating it…she’s a smarty!
Cauliflower, turmeric, and garlic are the superfood superstars of this recipe. Cauliflower has glucosinolates and thiocyanates, which contain sulfur and help the body to detox and fight off cancer. Cauliflower and turmeric team up well to beat up prostate cancer, in particular, so feel free to add extra turmeric to this recipe. Turmeric will also help your mood! For more information on cauliflower, check out this article.
Garlic adds more than just flavor to this cauliflower rice! I’ve kept it raw, so that you can enjoy the benefits of the compound allicin, which is compromised when you cook garlic. Raw allicin is released when garlic is crushed or sliced, and it boosts your immune system and kills cancer cells. I’ve read that it’s best to crush or slice your garlic, then let it sit out for a few minutes before combining it with a sauce that includes lemon juice (the pH level of lemon messes up the production of allicin). Try to do that for this recipe! For more information about garlic, check out this article.
Before we get to the recipe for the Cauliflower Rice with Vegan Curry Sauce I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
| Servings | Prep Time |
| 5 People | 15 Minutes |
| Cook Time |
| 10 Minutes |
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Cauliflower Rice with Vegan Curry Sauce is a healthy, low carb alternative to white rice. It's deliciously spicy and filling!
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- 2 Garlic Cloves
- 1 Tbsp Fresh Lemon Juice
- 1/2 Cup Raw Cashews
- 1/2 Cup Unsweetened Almond Milk
- 1 Tsp Organic Curry Powder
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp Freshly Ground Pepper
- 1/2 Tsp Organic Turmeric
- 1 Head Cauliflower
- 1/2 Tsp Pink Himalayan Salt
- Chop your garlic cloves into medium sized pieces and set them aside while you prepare the other ingredients (I explained in the article why this is beneficial).
- Combine all of the ingredients in your smallest food processor or blender. Run it on high, until the sauce is smooth.
- Wash your cauliflower and cut it into florets. Steam it for about 10 minutes, or until it is heated through. Do not overcook the cauliflower...it should be a little firm still.
- Sprinkle the warm cauliflower pink himalayan salt. Run it through your food processor, until it is the consistency of rice.
- You can either drizzle the sauce on top of your cauliflower, or stir it together. Garnish with fresh herbs, if desired. Enjoy warm!
