Coconut-curry cauliflower rice

Total time25 mins

20 minspreparation time

5 minscooking time

30 minscooling time

A low-carb dish that's high in flavour. This cauliflower rice in a creamy coconut curry sauce tastes best when served cold. The balanced blend of the Kikkoman Soy Sauce and Kikkoman Sauce for Poke Bowls, along with the curry powder and turmeric, adds an extra special flavour.

Ingredients

10 portion(s)

For the cauliflower rice:

1 ½ kg

cauliflower, cut into florets

20 g

olive oil

10 g

garlic cloves, chopped

10 g

ginger, grated

400 g

coconut milk

80 ml

Kikkoman Naturally Brewed Soy Sauce

80 ml

Kikkoman Sauce for Poke Bowl

15 g

curry powder

10 g

turmeric powder

To garnish:

15 g

coriander leaves

15 g

Thai basil leaves

5 g

garlic cloves, thinly sliced and fried until crispy

Allergens:

Soy, gluten

Total weight per portion:

225 g

Weight per ingredient:

Cauliflower rice in sauce approx. 220 g Garnish approx. 3.5g

Preparation

Step 1

Chop the cauliflower florets in a food processor (cutter) until they resemble grains of rice.

Step 2

Heat the olive oil in a large pan or wok over a medium heat. Add the garlic and ginger and fry for 1-2 minutes until fragrant.

Step 3

Add the cauliflower rice and stir well. Pour in the coconut milk, Kikkoman Soy Sauce and Kikkoman Sauce for Poke Bowls. Season with the curry powder and turmeric.

Step 4

Cook for about 5 minutes, stirring occasionally, until the cauliflower is soft. Once done, remove from the heat and leave to cool. Serve cold on deep plates, garnished with the torn herbs and crispy garlic slices.

Tip:

If you put too much cauliflower in the blender at once, it won't chop evenly. It's better to process it in batches.

Recipe-ID: F1060

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