I made chicken & vegetable korma the other night using a great spice & simmer sauce from Tasty Bite. It included a marninade for the meat, a dry spice packet for toasting in oil, and a simmer sauce. Instead of rice to serve it over I made cauliflower rice using grated cauliflower from my mom’s garden we froze last fall. It was easy & complemented the korma perfectly.
1 head cauliflower, grated or diced fine (about 3-4 cups)
3 green onions, sliced
1/4 cup cilantro, diced
1 Tbs avocado or coconut oil
juice of one lime
1 tsp salt
Heat oil in a large sauté pan on medium high heat. Add cauliflower and salt and stir frequently until cooked through, about 10-15 minutes. Add lime juice and stir until well combined and the most of the liquid has evaporated. Remove from heat and stir in green onion and cilantro. Serve as an alternative to rice with Indian or Mexican dishes.