In the keto diet /low/no carb world this is the name for using grated cauliflower as a rice replacement and not using rice at all. In my world where I love paddy rice and like millet rice cauliflower and rice come together to make a delicious dinner or lunch…
This can be made with any raw rice. But when it is made with any fragrant rice (Gandhasaale, Jeeraga samba, Gobindobhog, Mullankazhama etc), the taste is amazing. In the case of millet rices, I would make it with parboiled millet rice. My preference would be parboiled little (samai) or barnyard (kuthiraivali) millet rice
The rice and the vegetables used are organically grown, therefore we make this rice only during the small window of time when organically grown cauliflowers are available.
Here goes the recipe on request, I am an instinctive cook, therefore, measures might vary a bit here or there.
1 cup of raw rice / 1/2 cup parboiled millet rice
2 cups of grated cauliflower
1/2 cup finely chopped onions
1/2 cup finely chopped coriander leaves
1 or 2 green chillies depending on spice levels required
1 spoon finely chopped ginger and garlic
8-10 peppercorns coarsely ground
Cook the raw rice ( 1:2 water) or parboiled millet rice ( 1:2.5)and keep it aside. Grate the cauliflower, chop the other ingredients and saute the onions, cauliflower, green chillies and freshly ground pepper along with finely chopped ginger garlic in cold-pressed cooking oil of choice ( makes the dish vegan) or ghee. Once sauteed where the raw taste is gone add the cooked rice and salt to taste. Mix well, garnish with coriander leaves and the cauliflower rice is ready. I usually use equal quantity of cauliflower and cooked rice to give the cauliflower taste.
PS: I keep aside the cauliflower leaves and stems to make vegetable stock along with palak stems and other vegetables that have been sitting around for a while. Will share a recipe for what I make with the vegetable stock!