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Easy Cauliflower Rice made with quinoa, curry powder and other Indian spices | recipe on simplyquinoa.com

Curry Cauliflower Rice and Quinoa

The beauty with cauliflower rice is that you just have to whizz up the florets in a food processor to get that perfect rice-like texture. No real chopping and little mess. My kind of start to meal prep.
Course Main Course, Side Dish
Cuisine American
Keyword cauliflower
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 103kcal
Author Alyssa


  • 1 head cauliflower
  • 1 tablespoon coconut oil
  • 1 cup diced carrots about 1 large carrot
  • 1/2 cup diced onions about 1/2 medium onion
  • 1 tablespoon minced garlic
  • 1 teaspoon freshly grated ginger
  • 1 1/2 cups water
  • 1 cup cooked quinoa
  • 1 cup fresh or frozen peas
  • 1 tablespoon curry powder
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon garam masala
  • 1 tablespoon tamari
  • Red pepper flakes fresh cracked pepper and additional sea salt to taste
  • Freshly chopped cilantro optional
  • Sliced green onions optional


  • Remove the leaves and stem from the cauliflower then chop it into small florets. Add the florets to a food processor and process on high until it's the consistency of rice.
  • Heat the oil in a large skillet over medium heat. Add carrots, onion and garlic and saute until onions have started to soften, about 2 minutes. Stir in ginger and cauliflower and saute for 1 - 2 minutes.
  • Add water to skillet, bring to a simmer and cover for 10 - 15 minutes until most of the water has evaporated and the cauliflower has softened but still has a slight crunch.
  • Stir in the quinoa, peas, spices and tamari and let cook for another 1 - 2 minutes. Taste and adjust seasonings as desired. Stir in some cilantro and fresh green onions if using.


Calories: 103kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3770IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1.3mg