Cauliflower poha (Low-carb, KETO recipe)


Cauliflower rice- 300 gms, one medium head of cauliflower 

Peanuts- skinless, around 3 tbsp

To cook

Ghee- 1 tbsp

Mustard seeds- 1/2 tsp

Dried red chilli- 1

Curry leaves- 1 large sprig

Onion- 1 medium size, finely diced

Ginger- 1 tsp (optional)

Green chilli- 1 small (adjust according to heat)

Turmeric powder- 1/2 tsp

Salt– to taste

Coriander leaves- to garnish


Slice the cauliflower into big chunks and use a food processor or grater to mince them to resemble fine rice or couscous.

In a large frying pan, dry roast the peanuts to a golden brown. Keep aside.

Into the same frying pan, melt the ghee and once hot throw in the mustard seeds.

Once they crackle, add the dried red chilli and curry leaves and saute for a few seconds.

Add the onions, ginger, green chilli and turmeric, season with some salt and cook for a few minutes, till the onions become soft.

Tip in the peanuts and give a good mix.

Finally, add the minced cauliflower, and mix it all together.

Season with salt, add a dash of water, and cover and cook on medium heat for about 5 to 6 minutes.

Keep checking in between and give a mix so that it doesn’t stick to the pan.

Once the cauliflower is cooked, remove from heat and generously garnish with coriander leaves,

Mix before serving

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