MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Indian Cauliflower Fried Rice
Categories: Poultry, Vegetables, Herbs, Chilies. ri
Yield: 4 Servings

2 lb Head cauliflower; cored
2 tb Oil
1 ts Cumin seeds; crushed
1 cl Garlic; minced
1 ts Garam masala
1 ts Grated fresh ginger
1/2 ts Salt
1/2 ts Ground turmeric
1/2 ts Cayenne pepper
12 oz Skinned, boned chicken; in
- bite-size strips
1 md Onion; in thin wedges
1 c Packaged shredded carrots
1 c Fresh or frozen peas
1/2 c Crunchy falafel-flavor
- chickpeas or chopped
- peanuts
Snipped fresh cilantro

Break cauliflower into florets (about 8 cups). Place
cauliflower in batches in a food processor. Cover and
pulse each batch until crumbly and mixture resembles the
texture of rice (about 6 cups).

In an extra-large wok or skillet heat 1 Tbsp. of the oil
over medium-high heat. Add cumin seeds; cook and stir 10
seconds. Add the next six ingredients (through cayenne);
cook and stir 10 seconds. Add chicken. Cook and stir 3 to
4 minutes or until no longer pink (adding additional oil
if necessary). Remove chicken from wok.

Add remaining 1 Tbsp. oil to wok. Add onion, carrots, and
peas; cook and stir 2 minutes. Add cauliflower; cook and
stir 4 minutes more or until cauliflower is tender.
Return chicken to wok; heat through. Top each serving
with chickpeas and cilantro.

FROM THE TEST KITCHEN: If desired, substitute 1 tsp.
purchased ginger paste for grated fresh ginger.

Substitute shredded yellow squash or zucchini for the
carrots and/or cut green beans for the peas.

Makes: 4 servings

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Archives

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... "Remember, where ever you go, there you are." -- Professor Irwin Corey
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