Indian Cauliflower Fried Rice Recipe

Indian Cauliflower Fried Rice
START TO FINISH 35 minutes
SERVES 4

Ingredients:

• 1 large head cauliflower (about 2 lb.), cored
• 2 Tbsp. canola oil
• 1 tsp. cumin seeds, crushed
• 1 clove garlic, minced
• 1 tsp. garam masala
• 1 tsp. grated fresh ginger*
• 1⁄2 tsp. salt
• 1⁄2 tsp. ground turmeric
• 1⁄4 to 1⁄2 tsp. cayenne pepper
• 12 oz. skinless, boneless chicken breasts or thighs, cut into bite-size strips
• 1 medium onion, cut into thin wedges
• 1 cup packaged shredded carrots
• 1 cup fresh or frozen peas
• 1⁄2 cup crunchy falafel-flavor chickpeas or chopped peanuts
• Snipped fresh cilantro

Directions:

1. Break cauliflower into florets (about 8 cups). Place cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of rice (about 6 cups).
2. In an extra-large wok or skillet heat 1 Tbsp. of the oil over mediumhigh heat. Add cumin seeds; cook and stir 10 seconds. Add the next six ingredients (through cayenne); cook and stir 10 seconds. Add chicken. Cook and stir 3 to 4 minutes or until no longer pink (adding additional oil if necessary). Remove chicken from wok.
3. Add remaining 1 Tbsp. oil to wok. Add onion, carrots, and peas; cook and stir 2 minutes. Add cauliflower; cook and stir 4 minutes more or until cauliflower is tender. Return chicken to wok; heat through. Top each serving with chickpeas and cilantro.

*TIP If desired, substitute 1 tsp. purchased ginger paste for grated fresh ginger.

Nutritions:
Per Serving 280 cal., 11 g fat (1 g sat. fat), 62 mg chol., 649 mg sodium, 20 g carb., 5 g fiber, 6 g sugars, 26 g pro.

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