Ministry of Curry · by Archana Mundhe★ 4.5 (6)
Lemon Cauliflower rice with mustard seeds
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 4%
CARBS 6G19% OF CAL
3G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 11G76% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb take on South Indian lemon rice using riced cauliflower instead of white rice, with mustard seeds, curry leaves, and turmeric. Light, aromatic, and a simple complement to curries or grilled proteins.
sideindiangrain bowl🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1½ tablespoons oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon hing
- 12 curry leaves (chopped)
- ¼ cup cashews (optional )
- ¼ teaspoon ground turmeric
- 3 cups riced cauliflower
- ¾ teaspoon kosher salt
- ½ lemon (juiced )
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 4%
CARBS 6G19% OF CAL
3G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 11G76% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 686mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 686MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.