- 1 cauliflower
- 1 onion
- 1 carrot
Chop the onions and carrots into small small size. Then, chop the washed cauliflower with a chopping knife into rice size pieces, or use a food processor for this step.
Heat the pan, add the oil and fry the chopped garlic a little bit before adding the carrots and onions. Stir fry for a little bit until the carrots softened slightly.
- 1 tbsp curry leave (crushed)
- ½ tsp dried parsley
- ½ tsp black peppercorn (crushed)
- ½ tsp white pepper
- 1 tsp turmeric
- 1 tsp Pink salt
- ½ tsp ginger (grated)
- ½ stalk lemongrass (grated)
- 1 low-salt stock cube (optional)
- 2 tbsp raisins
Now add the crushed curry leaves, salt, b&w pepper, tumeric and dried parsley, ginger, lemongrass (and optional stock cube - I used homemade frozen chicken stock cube without nightshades in it) to the mix and stir fry for a couple of minutes on medium heat. Then, add the raisins and let it stir fry again for 2-3 minutes. If it gets to dry, add a tbsp of water.
Now add the cauliflower rice and stir continously until all spices and cauliflower are mixed thoroughly. When the cauliflower rice is cooked (you might want to add a bit more oil for taste and moisture), add the spring onions and stir a last time for 1 minute.