Spicy cauliflower rice with farro is tangy and so tasty. The light and fluffy cauliflower “rice” is paired with the chewy bite of farro, all wrapped in a lemony taste and aromatic spices.
SPICY LEMON CAULIFLOWER RICE
These days cauliflower rice is all the rage. And this marvelous vegetable in a variety of forms has found its way into the blog here too – Creamy cauliflower stuffed meatballs, Healthy cauliflower upma, Cauliflower couscous with Moroccan lamb stew and Low carb French onion pizza.
This spicy cauliflower rice is light and fluffy, so to give an occasional chewy bite I added some cooked farro to the recipe. I also added a few other ingredients in the recipe to add more flavor, texture and taste.
HEALTH BENEFITS – SPICY CAULIFLOWER RICE WITH FARRO
Spicy cauliflower rice is lower in calories and carbohydrates when compared to the traditional rice recipes.
It is high in potassium and dietary fiber. I enjoy the chewy bite of farro in this recipe. But if you prefer to lower the carbs further and to make it grain free, then you can skip the farro and increase the amount of cauliflower.
Cauliflower is a pretty nutrient dense vegetable. It is low in calories, but is a good source of antioxidants, phytochemicals, fiber, vitamin C, vitamin K, vitamin B-6, folate and potassium.
Farro is a type of ancient wheat grain with a chewy texture and mild taste. It is popularly used in several Mediterranean and Middle Eastern recipes. It is an excellent source of fiber, protein, magnesium, zinc, B vitamins and iron. Compared to other grains, farro provides an exceptionally high amount of protein.
COOKING TIPS FOR SPICY CAULIFLOWER RICE
For this recipe, make sure to not process the cauliflower too fine. Chop the cauliflower into smaller pieces before running it through the food processor. This will ensure that you have a better control over the size of your cauliflower “rice”. If you use larger pieces of cauliflower, you may need to process it longer, which will result in part of the cauliflower processing finer than the rice grain size.
I used the rice cooker for farro and it needed about 45 minutes to be fully cooked. Make sure to check the package instructions if there are any. Also, the cooking times and instructions may vary depending on the type of farro used – whole, semi pearled or pearled. Pre-soaking the farro will help reduce the cooking time.
Photography above: bijansviewfinder.com
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How do you use cauliflower “rice”? Did you try this recipe?
Do you have any questions about it? Or any suggestions?
Let me know by leaving a comment below, rating it, and tagging it with a photo at #thedeliciouscrescent on Instagram.
SPICY CAULIFLOWER RICE WITH FARRO
- 1/2 cup farro dry
- 1/4 cup carrots (organic, shredded)
- 3½ cups cauliflower (riced)
- 2 teaspoons peanut oil
- 1/2 teaspoon mustard seeds
- 10 to 12 curry leaves
- 2 to 3 red chilies dry
- 3 teaspoons ginger (fresh, grated)
- 1/4 cup peanuts
- 2 tablespoons split peas yellow, dried
- 1/2 teaspoon turmeric ground
- 1 tablespoon green chilies chopped
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest grated
- 2 tablespoons coconut flakes (dry, toasted - optional)
- 2 tablespoon cilantro chopped
- Salt to taste
- Soak the yellow split peas in water and set aside.
- Cook the farro in rice cooker with two to three times the volume in water. I used 1½ cups of water with salt as per taste. If using whole farro make sure to pre-soak it for 8 hours.
- Shred the peeled carrots and set aside.
- Preheat oven to 400 ºF.
- Chop the cauliflower into smaller pieces and process it to a rice grain size. Spread it out on a parchment paper lined baking sheet and bake it for about 10 to 12 minutes until the cauliflower is cooked but still firm.
- Heat the peanut oil in a cooking pot. Add mustard seeds.
- When the seeds start popping add the curry leaves and red chilies. Stir a few minutes. When the edges of the leaves start turning tan, add the ginger and stir 2 to 3 minutes.
- Next add the peanuts and stir. When the peanuts are partially toasted, add the drained split peas and stir further until they turn a slight tan at the edges. (You may also roast the peanuts separately). Then stir the turmeric.
- Add carrots and green chilies. Stir and allow the carrots to cook few minutes .
- Next add lemon juice and lemon zest.
- Add the baked cauliflower rice, farro, cilantro, toasted coconut flakes, salt and combine all the ingredients well.
- Adjust the salt, lemon juice and other seasonings as per taste.
- Serve the spicy cauliflower rice with hemp seed chutney for more plant protein. Or with yogurt.