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closeup view of cauliflower rice stir fry with cucumber raitha

Cauliflower Rice stir fry

Try this cauliflower rice stir fry that is high on taste and low on carbs and see how good you feel. The aromatic spices and coconut flavor make you forget you’re actually eating a stir fried vegetable!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course dinner, LUNCH, Main Course, Side Dish
Cuisine Indian
Servings 4 people
Calories 136 kcal


for cauliflower rice stir fry

  • 1 cauliflower medium head
  • 1/4 cup green peas boiled
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon mustard seeds
  • 2 dry red chilies halved
  • curry leaves a few
  • 1 teaspoon ginger minced
  • roasted peanuts a few
  • roasted cashews a few
  • 1 1/2 teaspoons curry powder
  • 1/2 cup desiccated coconut
  • salt and pepper to taste

for cucumber raita

  • 1 cup plain unsweetened yogurt - 1 cup
  • 1/2 cucumber finely diced
  • 1/2 carrot grated
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin powder
  • sea salt or Himalayan black salt
  • coriander leaves a few for garnish


Prepare the cauliflower rice

  • Wash and chop the cauliflower head into big chunks. Place the chunks in a food processor and pulse a few times until you get 'grains' that resemble rice.
  • Heat 1/2 tablespoon of coconut oil in a skillet or wok, add the ‘cauliflower rice’ with a dash of salt and pepper. Stir-fry for 5 minutes and transfer to a bowl.

Season the cauliflower rice

  • Heat the rest of the coconut oil in the same skillet and add mustard seeds. Once the mustard starts spluttering, add chilies, curry leaves, ginger, peas, cashews, peanuts and curry powder. Stir fry for 5 minutes.
  • Remove from heat and add desiccated coconut and cauliflower rice. Mix well.

Cucumber raita

  • Mix all ingredients and serve with the cooked cauliflower rice.



If you don't have a food processor, grate the cauliflower using a grater.
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