Pulao is an Indian style fried rice traditionally made with basmati rice. This pulao is a low carb, healthier take on the regular pulao, using riced cauliflower instead. It’s essentially just all vegetables! Seriously. How does this healthy plate of food taste so incredible? Keeping original Indian spices intact; adding the quintessential pulao herb, mint; this dish is so aromatic and addictive!

I used the refrigerated riced cauliflower bag from Whole foods, but you could certainly use frozen bags, or even rice your own using a food processor. Just make sure the cauliflower is not riced too fine, and they stay in rice sized kernels.

Using a pre-riced cauliflower bag from the grocery store makes this an under 15 minute recipe. Adding Shishito Peppers turned out to be a great textural add. So creamy, slightly sweet yet pepper-y. This is so easy to make, and so delicious, there’s no excuse not make it!

Also, have you decided to be more healthy, eat cleaner, or stay meat and dairy free this new year? This is for you! Who says eating healthy and eating delicious are mutually exclusive? You really can have it all.

Ingredients:
serves 6-8
~6 cups or three 16 oz bags riced cauliflower (from the refrigerator section)
4 cloves garlic, finely chopped
1″ piece ginger, finely chopped
2 pieces of dried bay leaf
4 cloves
1 stick of cinnamon
1 cup of chopped mint (this may seem like a lot, but this is key)
3 tbsp canola oil
1 tsp coarse salt
1 bunch of green onions/scallions, or about 8 stalks
2 cups shishito peppers, chopped
For garnish: a few tbsps of finely chopped green onions and fresh carrots

Method:
Heat 3 tbsps canola oil in a large bottomed pan over medium-high heat. Add cloves, cinnamon, bay leaves, garlic, ginger, chopped mint, and half of the chopped green onions. Toss this all together and saute for about 3 minutes until they wilt down and smell aromatic.

At this point, add chopped shishito peppers, the remaining green onions, and a tsp of salt.

Cook for about 5-6 minutes. Once the shishito peppers are cooked to tender yet firm, add all the riced cauliflower. Mix gently but thoroughly making sure there is even distribution of all the veggies.

Cook until the cauli rice is cooked through, but not mushy. It should have a dry rice like texture, still be firm but cooked completely. This should take about 8-10 minutes over medium heat. Make sure you toss and saute every 3 minutes or so to prevent the cauliflower from sticking  to the bottom of the pan.

Traditionally Indian one pot dishes are served rusticly with the whole spices left in, but if you prefer, remove the stick of cinnamon and bay leaves as you stir. Try and remove the cloves, but it’s ok to leave it in too.

Serve it hot, with a generous garnish of fresh green onions and carrots. I love adding fresh carrots at this stage because it adds a great crunch and a fresh pop of sweetness to this earthy and herby dish.