Cauliflower is such a moldable vegetable. My favorite way to prepare it is as rice because it’s very easy to season depending on the spices and herbs you add to it.
This was my first time using garam masala. I used beef stew to make this Khoresht-e Bademjan, also known as Paleo Persian Eggplant Stew over Cauliflower Rice. You can change up the flavor and use lamb meat in place of the beef stew. Either way you’ll have a delicious and flavorful meal.
When I was getting all the ingredients ready for my Pigskin Paleo LIVE event with Airbnb I made a trip to Penzey’s spices in Naperville. While I was walking around the store they had little recipe cards next to some of the spices. If you regularly get the Penzey’s magazine you’d know they publish many different recipes as examples of how to use the spices they sell. Being in the store was similar to reading the little stories and recipes they share in the magazine.
I picked up everything that was on my list and then browsed around a bit. I had yet to experiment with any Indian seasonings so I threw some curry and garam masala into my bag. I was inspired by the recipe card sitting next to the curry spice rack and came home and made a Paleo version of Khoresht-e Bademjan with this Persian Eggplant Stew over Cauliflower Rice.