Cauliflower rice
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
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.
Use the freshest cauliflower for this recipe as older ones will be softer (so harder to grate) and have a stronger brassica flavour. Salt really helps the flavour so do take your time to get the seasoning right.
Ingredients
- ½ medium cauliflower, leaves and stalk discarded
- 1 tbsp vegetable oil or cooking oil of your choice
- salt, to taste
Method
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.
Recipe tips
You can store the cauliflower rice in a sealed container in the fridge for up to 3 days or freeze it for up to 2 months.
