Cauliflower Rice

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.