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Crunchy fukujinzuke and Japanese curry rice is the proper mixture made in heaven. Fukujinzuke is a Japanese version of chutney, so to talk. Its title consists of the phrase “zuke,” which means pickles in Japanese, but this is not actually a pickled food. It’s basically frivolously cooked vegetables soaked in soy sauce based candy liquid.

Taste and season – add loads of salt and pepper to the shredded cauliflower during cooking. Adjust to your preferences. Salt really does make an enormous difference.

Add herbs and spices – you may easily make a Mediterannean couscous by including cumin, coriander, cilantro and fresh herbs such as chopped parsley. In the case of this curry cauliflower rice recipe, add loads of curry powder or curry paste.

Add coconut cream – this makes the rice taste much less of cauliflower and more of coconut, btu without being overpowering.

Using frozen cauliflower rice

Alright, just to maintain our curry good and wet as it’s cooking, I am going with half a cup of water. Whereas that curry’s been blipping away I’ve simply heated up a few luggage of the coles basmati microwave rice, executed in a flash, actually simple and ready to go along with our curry.