There are loads of different ways to cook cauliflower rice but my two favourite methods are sautéed with onions and garlic, and roasted.

Cauliflower rice makes such a nice change and surprisingly there isn’t an overpowering taste of cauliflower when you eat it.   The one problem I do have with it is when I prepare the cauliflower in advance, stored it in the fridge – even well covered,  it ‘stinks’ every time I open the fridge door!     Cauliflower rice can be processed (or grated) and frozen in containers, then cooked from frozen saving even more time.

It is very simple to prepare – take a cauliflower and remove the outer green leaves and cut into quarters, removing most of the thick stem.   Cut the quarters into chunks and blitz each quarter in a food processor until it resembles rice grains.  Process each quarter separately so that the cauliflower doesn’t overload the processor and turn to mush.   If you don’t have a food processor, grate the cauliflower.

Cut cauliflower into florets removing most of the stalk

Cauliflower Rice

• Saute some sliced onion and garlic in a pan with a little coconut oil for three to four minutes.   Add the cauliflower ‘rice’ and saute for four to five minutes more stirring all the time.  Season and serve.
• Spread the cauliflower ‘rice’ on a large baking sheet and place in a hot oven for about twelve minutes, stirring with a fork half-way through cooking.   Season to taste and serve.

Cauliflower rice can also be microwaved, stir-fried, mixed with spices and/or fresh herbs – the list is endless.

Roasted Cauliflower Rice with a Thai Stew