Paleo – Cauliflower Biryani and Palak Tofu

Two Paleo Recipes: When Biryani masala spiced cauliflower rice is served with palak tofu – you can not think for a second, you’re eating healthy homemade food. Eat healthy and nutritious food without compromising the taste.

Since I have started following this whole 30, I am falling for the Paleo diet more and more.

1. Is it hard? It’s a tad bit hard for an Indian originated person to stop eating rice and legumes, but I have survived. 

2. Will I continue to do so? It’s guaranteed that I am going to reduce my legume, grain and milk product intake but I am going to occasionally indulge, especially when I am traveling or eating out or making Indian desserts. 

3. How I feel? My stomach is better (less bloated), head is lighter (no migraine attacks), skin problems are resolved.

However, I am cheating this paleo diet by consuming a small amount of dark chocolates and a low carb tortilla. But I have stopped eating milk products, legumes and any sort of grains. But every single day I am learning a new dish – most importantly a plant based dish. While being on this paleo diet, I learnt how to stop eating rice and indulge on Cauliflower Rice. 

While browsing through recipes I discovered cauliflower rice as a rice alternative. Okay, I have not invented this but I felt no less happier than Vasco Da Gama. Cook Republic’s Cauliflower Rice Biryani gave me the idea to spice up this boring cauliflower rice with some amazing indian spices. Hence this new dish of mine Cauliflower Rice Biryani was born. If you have gluten allergies, you should definitely consider this recipe.

Now when I was making this cauliflower rice biryani, I thought – “how the hell I will serve this?” A packet of fresh baby spinach and Trader Joe’s Palak Paneer were staring at me. As I could not have palak paneer, I decided to make palak tofu. Despite hating tofu for a while, I am really enjoying this palak tofu.

I have a palak paneer recipe at my site but the pictures were pathetic I took down that post down and revamped that with palak tofu. You can easily replace tofu with fresh homemade paneer and make palak paneer.

Paleo and gluten free- Cauliflower Rice Biryani and Palak Tofu

Cauliflower Rice Biryani Recipe

Cauliflower Rice stores very well in a zip lock bags. I generally make rice of 2 cauliflowers and freeze in bags. It helps to fasten the cooking during weekdays.

You can use store bought biryani masala or make a biryani masala of your own (Strongly recommended). You can find my biryani masala recipe here: Goat Biryani.

1 Cauliflower head, cut into florets*

2 tablespoons vegetable oil, divided

1 medium red onion, finely chopped

2 roma tomatoes, finely chopped

1 piece (1 inch ginger), crushed

3 cloves garlic, crushed

1 green chile, seeded and chopped

1/4 teaspoon ground turmeric

1/2 teaspoon red chile powder

1 teaspoon biryani masala*

salt to taste

1 tablespoon fresh cilantro (chopped)

1 tablespoon whole cashew

1 tablespoon golden raisins

1. In a food processor, add cauliflower florets. Pulse it a couple of times, until it shreds completely. Take out the big florets, continue to do so until all cauliflower florets are shredded. Take it aside. If you feel it’s too watery, strain it with a tea towel. {I use these tea towels from amazon}
2. In a non-stick skillet, over medium high heat, heat 1 tablespoon vegetable oil. Add onion slices and fry it for 5 to 7 minutes, or until they are golden brown.
3. Add tomato slices, ginger, garlic and green chile. Lower the temperature to medium-low and continue to cook for 4 to 5 minutes, or until the tomato is cooked through.
4. Add turmeric, chile powder, biryani masala, salt and cauliflower rice. Continue to cook for 6 to 7 minutes, or until the cauliflower is cooked through.
5. Meanwhile, in a small non-stick skillet heat 1 tablespoon vegetable oil. Add cashew pieces and fry them until they are golden brown. Add raisin pieces and take it aside. Tip it over to the cauliflower rice and mix it thoroughly. Take it aside, garnish with fresh cilantro and serve warm.

Palak Tofu

As I have mentioned above, you can easily replace Tofu with fresh homemade paneer. I have used clarified butter as it was allowed by my diet and it agrees with me. You can omit it totally and increase the oil amount. However, I have used coconut cream as a replacement to regular cream.

14 oz extra firm tofu, drained and pressed

18 oz (500 gram) fresh baby spinach

1 piece (1 1/2 inches) ginger

8 cloves garlic, 4 left whole and 4 thinly sliced

2 tablespoons fresh cilantro

1 green chile, seeded

3-4 tablespoons vegetable oil (depends on tofu), divided

2 teaspoons clarified butter*

1 medium red onion, finely chopped

2 roma tomatoes, finely chopped

salt to taste

1/2 cup fresh cream*

1 whole red chile

1. Drain and tofu and place it on a paper towel lined plate. Place another paper towel on top, followed by a plate. Add weight and keep it aside until you prepare the rest.
2. In a soup pot, start boiling water. Once water starts boiling, add baby spinach and keep it for 2 minutes. Strain the liquid and transfer the wilted spinach, ginger, garlic, cilantro and green chile to the food processor. Pulse it for a couple of minutes, or until it forms a thick green paste. Take it aside.
3. In a non-stick skillet, over medium-high heat, heat 1 tablespoon vegetable oil. Add onion pieces and cook it for 5 to 7 minutes, or until they are golden brown.
4. Add tomatoes, salt and the green paste and 1/2 cup water. Lower the heat to medium-low and cook it for 7 to 8 minutes, stirring often until it forms a thick curry type consistency.
5. Meanwhile, cut the tofu into 1/2 inch square pieces. In a non-stick skillet, over medium-high heat, heat 1 tablespoon oil. Add tofu pieces and fry each side for 2 to 3 minutes or until they are golden brown. Take it aside with a slotted spoon. You may require more oil to fry all the tofu.
6. Add tofu pieces and fresh cream to the curry and give it a gentle stir. Cook for 2 to 3 minutes, or until tofu and curry is mixed together.
7. Meanwhile, in a small non-stick skillet, over medium-high heat, heat 1/2 tablespoon vegetable oil. Add garlic pieces and whole red chile. Cook for 1 to 2 minute, or until garlic starts to change it’s color. Tip it over the curry and give a gentle stir.