Cauliflower and Rice Bowl

My food story

I love to call it cauliflower casa as this is home(casa)- style cauliflower dish that my mom makes all the time. Cruciferous vegetables are very important for a healthy and balanced diet. They help you maintain your gut bacteria. But their usage in salads and a few more common recipes can become boring after some time. This preparation never gets old for me though. I enjoy the simplicity in this recipe, a perfect blend of spices and goodness of vegetables. I get all the colors in my plate, yellow, green, white and red when I eat with rice. Feel free to club it with white, brown, red, or black rice. I also tried with other grains like couscous and bulgur, I loved them both. Great for batch preparation and I can simply heat it and eat after a long tiring winter day.

Serving: 6-7
Prep time: 10 minutes
Cooking time: 40 minutes


  • peas 250 gm or 1 cup
  • roma tomatoes 4 medium-sized (roughly chopped)
  • cauliflower 1 kg (cut into medium florets)
  • cilantro 1 table-spoonful (finely chopped)
  • ginger paste 1.5 table-spoonful
  • oil 2 table-spoonful
  • ghee/clarified butter 1 table-spoonful
  • salt according to test
  • sugar 1 table-spoonful
  • coriander powder 1 table-spoonful
  • cumin powder 1 table-spoonful
  • turmeric powder 1/2 table-spoonful
  • red chili powder 1/3 table-spoonful (optional)
  • garam masala powder (a blend of ground spices) 1/2 table-spoonful
  • nutmeg powder 1 and 1/2 small spoonful
  • dried red chili 4 pieces
  • bay leaf 2 pieces
  • cinnamon stick 2 small pieces
  • small cardamom whole 5-6 pieces
  • cumin seeds 1 table-spoonful
  • water 3-4 cups
  • cherry tomatoes and cilantro for garnish


  • Cut the cauliflower in medium-sized florets. Blanch them for a few minutes and drain the water if you do not like the strong smell in cruciferous vegetables. I generally use frozen cauliflowers, which come as mildly blanched, I just defrost them (sit them for a couple of hours or defrost them for five minutes in your microwave oven).
  • Then take a big pan, add one table-spoonful of oil to it, let it spread well and heat uniformly. Then add the cauliflower to slightly fry. Turn them when that side is done. Take them out in a bowl when both sides are slightly roasted and turns red.
  • Now take a small bowl to create a paste of spices. Add cumin powder, coriander powder, turmeric and chili powder and ginger paste. Add 1/2 cup of water and mix everything in a fine paste.
  • On a dry pan, add one tablespoonful of oil and heat it. Add the bay leaves, cinnamon stick, cracked cardamom, cumin seeds and fry everything for a minute. Turn into medium heat.
  • Then add the spice paste to the pan and mix everything. Use more water if required.
  • Also add the tomatoes, salt to taste, mix well and put a lid on the pan.
  • Take the lid off every five minutes, check if the tomatoes are well cooked or not and if the spice mixture is fried as well.
  • Once it turns into a homogenous mixture with no raw smell of spices, add two and a half cup of boiling water. Stir well, add the cauliflower and put a lid on.
  • After ten more minutes, take the lid of, check if the cauliflower is cooked, mix everything carefully to not break the florets.
  • After around ten minutes, take the lid off, turn all the cauliflowers, add the peas and put the lid back on.
  • Add the ghee or clarified butter, garam masala and the nutmeg powder, sugar. Mix everything well and taste it if you need to add salt. If you are trying to reduce caloric intake, then the ghee can be omitted and the sugar can be replaced by stevia or other alternatives of your choice.
  • Turn the heat off and put the lid on for five more minutes. This will let the smell of ghee and nutmeg powder get into the cauliflower florets. In the end sprinkle some chopped coriander.
  • Serve them with rice, throw in some cherry tomato halves and a few more cilantro leaves.
  • Serve it hot. You can easily store it in the refrigerator for a week. Very nice option for meal prep and also appropriate for vegetarians and vegans.

Some moments during…

Ingredients in a frame

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