Tandoori Cauliflower Bowl

  • Date December 11, 2013
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Hi my name is Erinn and I am a addicted to cauliflower. It is my go to rice/noodle replacement. So far cauliflower sushi, popcorn cauliflower and cauliflower rice for curries are my main three go-to recipes. Always looking for more though! After doing some travelling and walking through airports recently, I kept seeing delicious noodle bowls that I was craving (especially with the weather getting colder). So with Brett out of the house playing rugby, I decided to whip together a very simple fried cauliflower stirfry. Results were amazing, with the spices soaking into the cauliflower for a great taste and adding cottage cheese to melt on top turned it into a delicious meal.

This recipe makes 3 giant servings, I served each with 1/2 cup of cottage cheese. Each serving is 300 calories (including cottage cheese). The picture below is typical of how I cook. I make enough food to serve myself dinner (and the husband) and then make two lunches for meals throughout the week.


  • Cauliflower, 8 cups chopped
  • Sweet onion, 1/2, chopped
  • Yves mexi ground round, 2/3 cup
  • Carrot, shredded, 1 cup
  • Green pepper, chopped
  • Zucchini, one medium, chopped
  • Fresh ground ginger (4 tbls)
  • Fresh basil
  • Jalapeno's
  • Siracha chili sauce, 2 tbls
  • Salt and pepper
  • Monsoon tandoori spice (3-4 tbls)


  • Chop all your vegetables
  • Mix your ginger, basil, siracha and tandoori spice together
  • Stirfry the veggies with a bit of pam or oil on a high heat for 3-4 minutes
  • Lower the heat and add in the veggie ground round, cook another 2 minutes
  • Add in the spice mixture and continue to cook until the vegetables are a firmness you desire
  • Serve with cottage cheese

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