Easy to make, one pot Shrimp Cauliflower Rice Pulao – this bright and colourful, low carb dish comes together in under 30 minutes with a little prep! Gluten Free + Paleo + Low Carb
I hope you’ll forgive me for the totally inauthentic cauliflower rice pulao.
I made the original quinoa-version (still pretty in authentic with the quinoa) a few weeks ago for Mike and couldn’t stop myself from stealing a few bites despite trying to watch my carbs. It just smelled so good!
The next day I made it all over again except this time with riced cauliflower in place of the quinoa. Between the plump prawn pieces, the crisp veg, and then slight punch of heat from the peppers I couldn’t get enough.
Despite all that when into it, and despite the fact that you need to cook on a low and slow heat to keep the shrimp from going chewy and the veg from going too soft, this dish still comes together fairly easily in one pot in under 30 minutes.
How To Make This Shrimp Cauliflower Rice Pulao
I forgot to snap a picture to show in the collage below, but start out by sweating out your onion in a little bit of coconut oil. Cook until the onions are slightly soft and translucent, about 5-7 minutes.
Next up, add the garlic, ginger, serano peppers and turmeric. Mix the veg all together and cook another minute or two until the garlic is nice and fragrant.
Stir in the peeled shrimp and cook a few minutes. Remember to cook on a low heat to prevent the shrimp from going rubbery. Add in the bell peppers and cook another few minutes until the shrimp is pink. You don’t need long – just enough time to soften the peppers slightly while still allowing them to maintain a bit of crunch when bitten in to.
And finally, stir in your riced cauliflower and lime juice. Stir it all together and cook until heated through and that’s it! Taste and season your pulao as you see fit – add more salt or lime juice for a little extra zing if needed. I like to keep a few lime slices on hand to squeeze over the top just before eating – that adds a huge pop of flavour all on its own.
Serve warm topped with fresh cilantro and maybe a pinch of chili flakes for a little added heat and that’s it!
HOW TO MAKE CAULIFLOWER RICE
Without a doubt, the fastest and easiest way to make riced cauliflower is with a food processor (<<affilate link FYI).
It takes about two minutes to cut your cauliflower up into into smallish chunks and drop them through the graters with the processor on. If you don’t have the grating blade you can also make this by pulsing it up with the standard S-blade.
HOW TO MAKE CAULIFLOWER RICE WITHOUT A FOOD PROCESSOR?
If you don’t have a food processor – no worries! This can still be done in a couple different ways.
- In a blender: Chop up the cauliflower florets into little bite sized pieces and pulse them in a standard blender. The caveat here is that you usually need to make this in batches to evenly blitz up the cauliflower. That said it’s still a fairly easy process altogether.
- With a box grater: Instead of cutting up your cauliflower head into small pieces, chop it up in half or into quarters and grate it using the larger holes on your standard box grater. It takes a little more elbow grease but really isn’t too difficult.
For years I’ve been making my own cauliflower rice with nothing more than a cheese grater. It’s definitely more of a pain and will add a little time to your overall cook, but well worth it in the end.
If all else fails, many grocery stores now offer pre-riced cauliflower that you can buy and use with ease. This option is especially great for anyone who might have bad joints in their hands and wrists.
Don’t forget to #asaucykitchen on instagram if you try this Shrimp Cauliflower Rice Pulao! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 4 cloves | 1 heaping tablespoon garlic, minced
- 2 tablespoons ginger, minced or pureed
- 2 serano chilies, deseeded & chopped fine
- 1/4 teaspoon ground turmeric
- 1 pound shrimp, peeled & deveined
- 2 bell peppers, any colour, diced
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lime juice
- 3 cups riced cauliflower
- Fresh cilantro, additional lime juice and red chili flakes for topping*
- Heat the oil in a large, heavy skillet over medium heat. Add the onions and cook until golden, about 5-7 minutes.
- Turn the heat down to low, add the garlic, ginger, chilies and turmeric and cook another 2 minutes.
- Add the shrimp and cook for 5 minutes, stirring every so often.
- Stir in the bell pepper and salt and cook another few minutes until the shrimp turn pink and peppers soften slightly.
- Stir in the riced cauliflower and lime juice. Cook another minute or two until the cauliflower rice has warmed through.
- Taste and season with more salt and lime juice as needed and serve immediately.
Serving Size:1 cup
Amount Per Serving: Calories: 189 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 191mg Sodium: 566mg Carbohydrates: 12g Fiber: 3g Sugar: 5g Protein: 23g