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.
- 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.