Cauliflower rice is probably the best thing I’ve done to cauliflower since covering it in a cheese sauce, and healthier too. Loved by ‘paleo’ converts and low carb types, it’s a lighter way to have a rice like side with your meal, and it’s surprisingly easy to make.
Before you start worrying, I haven’t decided to eat like a caveman, I’m sharing this because it is a lighter alternative to rice or another carbohydrate based side, and it’s good to lessen the carbohydrates you eat without going all out and punishing yourself by cutting out food groups. More room for pudding too, right?
Cauliflower rice is very simple to prepare, there are a few steps and the instruction in my recipe is quite loose, I’ve included the equipment you need below too. You can flavour it easily, add garlic or onion if you wish, and you can even adapt it to make egg fried ‘rice.’
Cauliflower Rice – serves 2
Food processor or large chopper
Large frying pan, ideally with a high side
1 small cauliflower
pinch of bouillon powder (optional)
1. Break up your cauliflower into florets and pulse in a food processor until it resembles something between rice and couscous. don’t blend it too much, check in between if you’re not sure.
2. Heat a tablespoon of oil in a large frying pan, when it is hot (at this stage you can add onion or garlic too) add in the cauliflower, bouillon if using, and sauté on a medium-high heat, stirring constantly, for 5 minutes until it starts to brown. Season as required and serve.
Other ways with cauliflower rice:
Egg Fried – Add in finely diced onion, 1cm grated garlic, 1 clove minced garlic before your cauliflower, fry until the onion is soft. Add the cauliflower, once it is brown add in a beaten egg, chopped fresh chilli, spring onion and a dash of soy sauce. Keep sautéing until the egg is flaked through the rice.
Coconut Rice – Soak 2 tablespoons of unsweetened desiccated coconut in water for 15 minutes. Drain the water out and then add to the pan 1 minute before the cauliflower is done.