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Low-carb tikka cauliflower rice

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Servings: 4 (as a side)
Author: Becca Heyes


  • 1 tbsp oil
  • 1 onion, sliced or diced
  • 120 g green beans, cut into 1 inch pieces (~1 cup chopped)
  • 1 medium head cauliflower
  • 1/2 tsp curry powder
  • 1/2 tsp garam masala
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp ground cumin
  • Salt
  • Black pepper
  • 250 g cherry tomatoes, halved (~ 1 1/2 cups)
  • Fresh coriander (cilantro), to serve


  • Heat the oil in a large frying pan or wok, and add the onion and green beans. Cook over a medium heat for a few minutes until the onion is fairly soft.
  • Meanwhile, remove the leaves from the cauliflower, and grate the white part (or you can blitz it in a food processor if you prefer). Add the cauliflower rice to the pan, and allow to cook for around 5 minutes, stirring occasionally, until it's just starting to turn golden brown.
  • Add the spices, and season generously. Add the halved cherry tomatoes, and cook for a few more minutes, until the tomatoes are beginning to soften. Serve with plenty of fresh coriander (cilantro).