Cauliflower Rice Recipe- Authentic Indian Pav Bhaji Style

Last Updated on 4 months by Neha Deshmukh

Cauliflower Rice Recipe – Authentic Indian Pav Bhaji Style

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak in extra veggies and spice up your meals. This Cauliflower Rice recipe is a total game-changer. It’s inspired by the beloved street food, Pav Bhaji, but with a healthier, lighter twist. Trust me, even the pickiest eaters will ask for seconds! I first made this when trying to recreate the flavors of my favorite Pav Bhaji, but wanted a lighter meal. It was a hit!

Why You’ll Love This Recipe

This Cauliflower Rice isn’t just delicious; it’s incredibly easy to make. It comes together in under 30 minutes, making it perfect for a weeknight dinner. Plus, it’s packed with flavor, thanks to the aromatic spices and vibrant Pav Bhaji masala. It’s a fantastic way to enjoy the taste of India in a healthier form.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 2.5 cups cooked basmati rice
• 2 tablespoons + 1 teaspoon vegetable oil
• 1.5 cups small cauliflower florets
• 0.5 cup green peas
• 1 medium onion, finely chopped
• 2 large tomatoes, pureed (about 300ml)
• 1 teaspoon pav bhaji masala
• 0.75 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 green chili, chopped (adjust to your spice preference!)
• 1 bay leaf
• 2 black cardamom
• 3 cloves
• 4-5 peppercorns
• 1 cinnamon stick
• 2 spring onion greens, chopped
• 2 tablespoons chopped cilantro
• 0.5 lemon juice

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Pav Bhaji Masala: This is the key ingredient. It’s a blend of spices that gives this dish its signature flavor. You can find it at most Indian grocery stores, or online. I like MDH brand, but Everest is also good!
• Basmati Rice: I prefer basmati for its lovely aroma and fluffy texture. Using leftover rice works perfectly – it actually makes the process even quicker! About 400g of uncooked rice will yield 2.5 cups cooked.
• Whole Spices: Don’t skip these! The cinnamon, cardamom, cloves, and peppercorns create a beautiful aromatic base. Toasting them lightly really brings out their flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 teaspoon of oil in a pan. Add the cauliflower florets and cook until lightly browned – about 5 minutes. Set aside. This step gives the cauliflower a nice texture and prevents it from being mushy.
2. In a heavy-bottomed pan, heat 2 tablespoons of oil. Add the whole spices (cinnamon stick, bay leaf, black cardamom, cloves, and peppercorns) and sauté for about 30 seconds until fragrant. You’ll know they’re ready when you can really smell them!
3. Add the cumin seeds, then stir in the grated garlic, ginger, and chopped green chili. Sauté until golden – about 40 seconds. Be careful not to burn the garlic!
4. Add the chopped onion and cook until browned – about 2 minutes. Then, mix in the tomato puree and cook for another 2-3 minutes.
5. Stir in the pav bhaji masala and salt. Cook until the oil starts to separate from the mixture – this usually takes 2-3 minutes. This is a sign that the spices are well-cooked and the flavors have melded together.
6. Add the sautéed cauliflower and green peas. Mix well and cook for about 1 minute.
7. Gently fold in the cooked rice. Simmer for 2 minutes, then cover and let it rest off the heat for 5 minutes. This allows the flavors to really infuse the rice.
8. Garnish with chopped spring onions, cilantro, and a squeeze of lemon juice. Serve hot with raita!

Expert Tips

• Don’t overcrowd the pan when browning the cauliflower. Work in batches if necessary.
• Adjust the amount of green chili to your liking.
• For a richer flavor, you can add a tablespoon of butter along with the oil.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your pav bhaji masala doesn’t contain any dairy-derived ingredients.
• Spice Level Adjustment: If you like it spicier, add another green chili or a pinch of red chili powder. My friend, Priya, always adds a dash of cayenne pepper!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Festival Adaptations – Navratri/Fasting Friendly: During Navratri, you can skip the onion and garlic for a fasting-friendly version.

Serving Suggestions

This Cauliflower Rice is fantastic on its own, but it’s even better with some accompaniments!

• A cooling raita (yogurt dip) is a must!
• A side of papadums (Indian crispy wafers) adds a nice crunch.
• A simple salad can complete the meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

1. Can I use frozen peas in this recipe?

Absolutely! Just add them directly to the pan along with the cauliflower. No need to thaw them first.

2. What is Pav Bhaji Masala and where can I find it?

Pav Bhaji Masala is a special spice blend used in the popular Indian street food, Pav Bhaji. You can find it at Indian grocery stores or online retailers like Amazon.

3. Can I make this recipe ahead of time?

You can definitely prep some of the ingredients ahead of time, like chopping the onions and grating the ginger and garlic. However, it’s best to assemble and cook the dish just before serving for the best flavor and texture.

4. What type of rice is best for this dish?

Basmati rice is my go-to! Its long grains and fragrant aroma work beautifully with the spices. But you can use any long-grain rice you prefer.

5. How can I adjust the spice level of this Cauliflower Rice?

Easy! Just adjust the amount of green chili you use. You can also add a pinch of red chili powder or cayenne pepper for extra heat.