Cauliflower Upma

Cauliflower is a versatile vegetable and one of the easiest to hide in a dish or disguise as something else. Cooked cauliflower prepared in the fashion of a potato salad offers a similar taste sensation with a different set of nutrients. Potatoes and cauliflower can be mashed together in equal amounts without anyone suspecting the presence of cauliflower. Raw cauliflower “riced” in a food processor is often not perceived for what it is and is thought to be something else. It makes a great tabouleh, couscous or quinoa type salad.

I have tried my hand at all of the above examples plus a few more and would enjoy doing any or all of them again. I was beginning to think there are only so many ways to use cauliflower, but then I read Sandhya’s brilliant post, “Cauliflower Rice Upma“,  at (Indian & Indian Fusion Cooking In America). Upma is my favorite South Indian breakfast and I make it frequently, so I had to try it with cauliflower in place of the usual semolina.

I used the same spices and ingredients I usually do when making Upma – the flavors I remember from my childhood in India:

  • mustard seeds
  • cardamom pods
  • cloves
  • stick cinnamon
  • coriander seeds
  • cumin seeds
  • fennel seeds
  • dried red chilis (arbol)
  • curry leaves (some chopped & some whole)
  • cashews


After sautéing the spices and nuts in oil for a couple minutes I added chopped onion, minced jalapeño, shredded carrot, frozen peas and golden raisins.


Then I mixed in the raw cauliflower which had been blended to a grainy consistency in the food processor.


I seasoned the upma with salt and let it cook without a lid, stirring occasionally. There was no need to add any water for a perfect crumbly consistency.





6 thoughts on “Cauliflower Upma

  1. I have the other half of my cauliflower sitting on the counter at this very moment, but, alas – it’s fate is to be steamed to go with Crock-Pot’d li’l red potatoes, and a roast chicken – soon to be consumed.

    Virtual hugs,


    Liked by 1 person

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