Dr. Aris Latham - Sunfired Coconut Curry Cauliflower Rice at the 48th IVU World Vegan Festival 2023

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be fresher and cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile and is often less expensive.

Remove the bottom part of the cauliflower and core it.

Chop the cauliflower leaves to use in the sauce.

Shred the cauliflower to have the appearance of rice grains using a food processor.

Cut the tomatoes in half and remove the core.

Pulse chop the cauliflower and leaves in the food processor until fine.

Add chopped onion, ginger, and spices (Kashmir chili, turmeric, black salt) into the food processor.

Grind fresh coconut meat from 3 coconuts to make coconut cream.

Add 2 cups of coconut cream to the mixture in the food processor.

Add red capsicum, curry leaves, and mango achar for flavor.

Shred carrots finely and spiralize beetroot for garnish.

Plate the coconut cauliflower rice and garnish with beetroot and cucumber ribbons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens