Cauli Upma

Cauli Upma

Shivangi Rao
By Shivangi Rao
Course Appetizers, Entrees, Vegetarian Dishes
Servings 2


  • 1 cauliflower chopped into florets
  • 1 yellow onion chopped
  • 1 cup chopped carrots and/or peas optional
  • 1 tsp mustard seeds
  • 1 green chili or dried red chili
  • 5-6 curry leaves
  • 1/2 tsp urad dal omit if Paleo
  • A few raw unsalted cashews
  • 1 tbsp coconut oil or ghee
  • 1 tsp salt
  • A handful of chopped cilantro for garnish
  • A squeeze of fresh lemon juice to taste


  • Wash and cut the cauliflower into florets and spread it on a paper towel. let it dry.
  • Roast for 30 mins at 425 degrees F
  • Remove from the oven when done.
  • Once cauli is cooled, shred it using a food processor until it has the consistency of cooked semolina or cream of wheat (fine grain texture).
  • Meanwhile, on medium heat, add oil to a frying pan.
  • Once the oil is hot, add the mustard seeds and let them temper (they will pop in the heat).
  • Once the mustard seeds are finished popping, add curry leaves, raw cashews, and chili (and urad dal if you want). Let it all brown in the oil.
  • After 1-2 minutes, add veggies and sauté until cooked.
  • Finally, add cauliflower from the food processor into the pan and mix everything well. Taste and adjust salt and spices as needed.
  • Garnish with cilantro and fresh lemon juice.
  • Serve immediately and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

Leave a Reply