I came across this recipe in Bon Appetit this month. If you’re not familiar with chef Sophia Roe, I highly recommend checking her out. She is a very talented young chef who creates healthy and inventive recipes. I served her cauliflower rice with grilled salmon and it was delicious. It was also great for lunch the next day. I love a recipe that leaves me with good leftovers.

Ingredients

4 SERVINGS

1 medium head of cauliflower (about 2¼ lb.), broken into florets

2 Tbsp. extra-virgin olive oil

1 medium red bell pepper, finely chopped

1 shallot, finely chopped

2 garlic cloves, finely grated

1 Tbsp. curry powder

1 tsp. ground turmeric

½tsp. ground coriander

¾ cup canned unsweetened coconut milk

1 tsp. finely grated lime zest

1 Tbsp. fresh lime juice

1 tsp. coconut sugar or granulated sugar

Kosher salt

¼ cup golden raisins (I skipped these)

¼ cup coarsely chopped cilantro

¼ cup unsalted, roasted pumpkin seeds (pepitas)

¼ cup coarsely chopped mint, plus torn leaves for servingPlain whole-milk Greek yogurt and lime wedges (for serving; optional)

Preparation

Step 1

Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of rice (you don’t want to overprocess; err on the large side). Transfer cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.

Step 2

Heat oil in a large skillet over medium-high. Add bell pepper, shallot, and garlic and cook, stirring occasionally, until shallot and garlic are softened slightly, about 3 minutes. Sprinkle in curry powder, turmeric, and coriander and cook, stirring, until fragrant, about 30 seconds. Add coconut milk, lime zest, lime juice, and coconut sugar; season with salt. Reduce heat to medium-low; cook, stirring, until slightly thickened, about 2 minutes. Add cauliflower and raisins; cook, tossing occasionally, until cauliflower is just tender, about 3 minutes. Taste and season with more salt if needed.

Step 3

Add cilantro, pumpkin seeds, and ¼ cup mint to cauliflower rice and toss to combine. Divide among bowls; top with a dollop of yogurt if using and torn mint. Serve with lime wedges for squeezing over if desired.