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.
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, 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.
Curry Cauliflower Rice and Quinoa
Amount Per Serving
Calories 103Calories from Fat 27
% Daily Value*
Saturated Fat 2g13%
Vitamin A 3770IU75%
Vitamin C 21mg25%
* Percent Daily Values are based on a 2000 calorie diet.