Jeera Cauliflower Rice

Jeera Cauliflower Rice

Jeera Cauliflower Rice

I’d had this dish on the “to-do list” for quite a while, patiently waiting its turn to come out and play, so it was nice to be able to finally get to grips with it.

This is another variation on the theme of cauliflower rice, a bit of an experiment to see how well the “normal” rice based dish would crossover into the Paleo world.

We had high hopes for this dish – our other cauliflower rice based efforts, Pilau and Egg Fried,  have been very successful, and have already become firmly entrenched on the Clan Paleovirtus Nom-Nom hit parade.

“Jeera” is Hindi for cumin, and so as the name suggests this dish makes heavy use of that spice, giving the finished article a delicious, earthy warmness.

If your only contact with Indian food is via the restaurant scene, then it’s highly likely that you won’t have come across Jeera rice before. To be perfectly fair, it’s hardly even mentioned in cookbooks, either, at least not in those ones aimed at the Western market.

It’s more of a workaday kind of a dish – if the Pilau is all weekend dinner parties and other fine social occasions, then  this is the Supper on a  Wet Wednesday equivalent.  Nothing wrong there, of course. Horses for courses, and all that.

Jeera Cauliflower Rice


  • 500g cauliflower rice – see Notes
  • 3 tbsp cumin seed
  • 1 tsp dried coriander leaves
  • 1 tsp Garam Masala
  • 4 tbsp coconut oil


  • Heat the coconut oil in a non-stick wok over medium heat. The oil will be hot enough when one of the cumin seeds begins to sputter when dropped into the wok. When the oil is hot, add the cumin seeds. Stir fry for 30 seconds. Add the dried coriander leaves and the Garam Masala. Mix well, and stir fry for a few seconds.
  • Add the cauliflower rice to the wok. Stir well, to coat the cauliflower rice with the hot oil and spices. Stir fry for 1 minute.
  • Add 2 -3 tbsp of hot water to the wok. Stir well. Cover with the wok’s lid. Let the cauliflower rice steam under the lid for 6 minutes, stirring three times during the process, topping up with a little water if it looks as though the cauliflower rice is in danger of completely drying out and sticking or burning.
  • Remove the wok from the heat. Serve.


Although you can of course grate the required amount of cauliflower rice yourself, here I use 2 x 250g of Swedish supermarket chain ICA’s own pre-grated cauliflower rice.


3 thoughts on “Jeera Cauliflower Rice

  1. Pingback: Pork and Pineapple Curry | PALEOVIRTUS

  2. Pingback: Spinach Cauliflower Rice and New Year’s Eve Fruit Salad | PALEOVIRTUS

  3. Pingback: Pan Fried Masala Chicken | PALEOVIRTUS

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