Indian-Spiced Cauliflower Rice and Vegan Life Issue 9

Vegan Life Issue 9 Cover collage

It’s been just over a year now since Vegan Life launched here in the UK and, for me, this magazine just gets better and better. I love the variety of features it covers. This month, I especially enjoyed the interviews with Born Free president Bill Travers OBE, who explained the reasons why he has recently gone vegan,

Born Free Collage

and the interview with Earthlings director Shaun Monson. After reading the article I checked out the trailer for his new film Unity. It looks awesome! Has anyone seen it yet?

As usual, this month’s Vegan Life was packed with tasty-looking recipes. The cover shot of Crazy Vegan Kitchen‘s Mint Chocolate Chip Macarons is stunning isn’t it? I never dreamed in a million years that meringue could be ‘veganised’. And who would have guessed that the egg white substitute would turn out to be chickpea water of all things?

I haven’t tried making chickpea water (‘aquafaba’) meringues myself yet, but I’ve certainly been admiring all the creations from talented bloggers around the world. I’ve even set up a dedicated Pinterest board to collect them on.

Chickpea Meringue Pinterest Board 500

So far, I’ve tried three recipes that featured in Vegan Life Issue 9 and they’ve all received a big thumbs up from the family. If you’re a fan of fennel seed, then you must try Joe Jackson’s Almond Encrusted Sweet Potato and Butternut Squash fries. I’ve also made Julie Montagu‘s Mushroom, Broccoli and Coconut Curry from her 2015 cookbook Superfoods. It’s so easy to make and easily adaptable to whatever quick-cooking veggies you have on hand. I didn’t have any broccoli so subbed with leek and courgette (zucchini). I also added smoked tofu cubes into the curry, which worked really well with the curry flavours and coconut milk.

And I was so excited to read about Mira Manek’s Signature Dish – ‘Colourful Cauliflower with Vegetables and Spices’. Making Cauliflower ‘rice’ has been on my ‘to do’ list for so long. It was high time I actually tried it out. Mira’s dish is flavoured with Indian spices, so I knew it would definitely appeal to my family.

Mira Manek Collage

It was so easy to make! It was just a case of chopping a few veggies, whizzing the the cauliflower into ‘rice’ in the food processor (or you could grate by hand), then stir frying with the spices. It’s another recipe that’s extremely versatile and I ended up subbing a few ingredients for ones that I always have on hand.

Curried Cauliflower Rice

I also chose to top the rice with toasted sesame seeds and flaked almonds, which added more nutrients as well as crunch.

Curried Cauliflower Rice
For a main meal, I served it alongside an Indian curry. For lunch the next day, I sprinkled in some chopped apricots and sultanas which, along with the toasted almond flakes, transformed it into a delicious Biryani-style ‘rice’.


Adapted from Mira Manek’s ‘Colourful Cauliflower with Vegetables and Spices’ in Vegan Life Magazine Issue 9

Serves 2-4
Hands-on & cooking time: 30 minutes

1 TBSP oil
1 tsp cumin seeds
½ tsp mustard seeds
1 TBSP mild curry paste (I used Patak’s Korma Paste)
½ tsp turmeric
1 medium carrot, quartered lengthwise and finely sliced
70g / 2½ oz / ½ cup frozen peas or chopped green beans (I used a mix of the two)
1 small-medium cauliflower
½ red pepper, deseeded and finely chopped
½ green pepper, deseeded and finely chopped
Handful spinach, shredded
2 spring onions, cleaned to remove any grit, then sliced
1 tsp salt

Handful toasted flaked almonds
Handful toasted sesame seeds

Optional extras
Handful chopped dried apricots and sultanas

Heat the oil in a large frying pan (skillet) or wok. Gently fry the cumin seeds and mustard seeds until they start to brown. Add the curry paste, turmeric, carrot, peas/beans and stir through. Cook on a low heat for a few minutes, stirring regularly.

Meanwhile, whiz the cauliflower in a food processor until it transforms into ‘rice’ (or grate by hand). Chop the remaining veggies.

Add the cauliflower rice and veggies to the pan and stir regularly for about 5 minutes. Be careful not to overcook.

Taste test, and adjust the seasoning accordingly,

Add a handful of chopped dried fruits, if desired. Sprinkle on toasted nuts and seeds, and serve.

This dish can be served hot or cold. It will keep for about 3 days in the fridge. To warm through, gently stir fry in a large frying pan (skillet).


Curried Cauliflower Rice

Have you tried any of the recipes from Vegan Life Issue 9 yet? If so, I’d love to hear your feedback. Next on my list is the Curried Butternut Squash and Coconut Soup. Sounds perfect for this season!

11 thoughts on “Indian-Spiced Cauliflower Rice and Vegan Life Issue 9

  1. This looks gorgeous Sharon, so colourful and nutritious! We eat cauliflower rice regularly – sometimes I think it’s a lot easier than regular rice.

    I’ve been following the aquafaba recipes on the net but like you I haven’t made anything yet since we’re not really eating sugar at the moment. Did you know there is a FB group? I’ve been a member for a few months and the things people are making are awesome!

    1. Yes, I have been following the FB meringue group. It’s incredible what people are making out of aquafaba isn’t it? The macarons and pavlovas are stunning! Like you though, I’m admiring from afar as I just don’t think my body could handle all that sugar now 😉

  2. Yum. I’ll try out the caulk rice this week. I’d love to look thru some of your copies of Vegan Life sometime.

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