Cauliflower Rice

I first saw this recipe on Yom Yom Paleo – thank you! We slightly adapt it according to what we are serving with it. All measurements are to taste unless otherwise stated.

For curries we may or may not add coconut (we usually grate this from a block). We vary the spices (turmeric, ground cumin, ground coriander or a general curry powder). Don’t forget the garlic too!

For a chilli we just stick with the coconut (you could also use coconut milk too) and garlic.

To accompany a Morrocan tagine we adapt to ‘cou-cous’.

 

It’s all pretty simple. First break your cauliflower into florets.

 

 

 

Then pop into the processor and whizz up until it resembles rice-size pieces (not too small).

 

 

 

Heat some coconut oil in a large frying pan (preferably with a lid) and then very gently fry some fresh garlic until aromatic. Add spices if using and fry for around a minute or until aromatic.

Add the cauliflower and stir well.

 

 

 

Also add a little water or chicken stock to stop the cauliflower drying out and to help it soften.

Add any other ingredients you wish (coconut, lemon juice, coriander, salt and pepper, etc).

Replace the lid and cook until tender.

 

 

 

Serve with curries, chillies, in stuffed vine leaves or peppers, in stuffings or anywhere else you would use rice. Adjust the flavourings to suit.

This freezes really well.

Share This