Quick & Easy
Cauliflower rice
Cauliflower rice makes a really easy low-carb, low-calorie side for your favourite curries, chilli con carne and anything else you might serve with rice. It's also cheap and quick to make, especially if you have a food processor.
Ingredients:
- ½ medium cauliflower, leaves and stalk discarded
- 1 tbsp vegetable oil or cooking oil of your choice
- salt, to taste
Directions:
- Cut the cauliflower into smaller pieces and finely grate or pulse in a food processor until broken into rice-sized pieces (you may need to do this in batches depending on the size of your food processor).
- Transfer the cauliflower rice to a clean tea towel, and gently squeeze out any excess water, this will produce a fluffier texture once it’s cooked, but it's not essential.
- Heat a tablespoon of olive oil in a non-stick frying pan over a medium heat, then add the cauliflower rice. Stir to coat in the oil and cook for around 5 minutes, until heated through and lightly browned. As it cooks, gently stir it occasionally so the cauliflower cooks evenly (it could get mushy if you stir it too often).
- Season with salt, to taste, and serve hot.