Updated: May 21
Cauliflower is a little powerhouse as it provides a good source of phytochemicals, antioxidants, fibre, vitamins and minerals.
Cauliflower rice has a lovely crunchy texture and is delicious when eaten on its own or served as an accompaniment to main meals or added to salads. It’s a healthy alternative to rice and it really takes no time to prepare!
I small head of cauliflower (yields approximately 325 g of cauliflower rice)
Allow 150 g per person
Cut the cauliflower in half, remove the core and cut into florets.
Place the florets in batches in a food processor and pulse to make grains the size of rice. Be careful not to over process or it will turn mushy!
Thoroughly wash and leave to dry.
Cook the rice. For the best results, sauté (dry fry) the cauliflower rice in a non-stick pan for 3-4 minutes until lightly cooked. Season to taste. This will remove as much of the moisture as possible and so help to keep its crunchy texture.
* Keep in the fridge and use within 4-5 days.
** This does freeze well. However, make sure that after you defrost it, you allow it to dry well before use.