Cauliflower rice is a delicious, nutritious and simple meal. It takes about 5mins to make, lowers your carbs and increases your veggie intake. It is super fluffy and very tasty, but also extremely versatile. You can add veggies for a stir-fried rice taste, or you can add it to salads like tabbouleh instead of grains, or you can serve it with a homemade curry. Either way cauliflower rice is definitely worth a try.
For this cauliflower rice dish, we packed it with some extra veggies and served it with a slow-cooked lamb stew.
Remember to try and use organic food whenever possible.
Cut and break the cauliflower into small florets. Place in a food processor (you may need to do this in small batches as not to over-fill your food processor). Start pulsing the florets with 1-second pulses until they have broken down to a consistency similar to rice.
In a large fry pan add a dash of olive oil and the brown onions. Once the onions have begun to soften add in some roughly chopped kale and the frozen peas. Stir until the peas begin to soften and then add your cauliflower.
At this stage it is all about flavour, so add the turmeric, spring onions, salt and pepper. Give it a good stir and let it cook for 5mins. If you have some fresh herbs like parsley then you can add that for a little extra flavour.
And there it is! A super simple, fast and healthy recipe.
Leftover cauliflower rice makes for a delicious breakfast or lunch the next day. We like to make a Nasi Goreng style dish, by frying up some garlic and ginger, adding the cauliflower rice with a splash of tamari and some chilli. We then serve with a fried egg on top. DELICIOUS!!