Cauliflower ‘Rice’

Ingredients

  • 1 medium cauliflower, leaves removed
  • 2 tbsp olive oil
  • 1 tbsp spices/herbs of your choice

Method

  • Two options: Roasted or Sautéed
  • For Roasted: Preheat oven to 180C and line oven tray with foil or baking paper. Place cauliflower in the centre of the tray and evenly coat with oil and spices.
  • Roast for 30 minutes or until edges slightly browned/cooked through. Set aside and let cool slightly.
  • Cut cauliflower into florets, add to food processor and blend until a rice consistency forms (be careful not to over blend).
  • For Sautéed: Cut cauliflower into florets and add to a food processor.
  • Blend until a rice consistency forms (be careful not to over blend). Transfer to a bowl and set aside.
  • Heat oil in a frypan over medium heat, add blended cauliflower and cook for 2-3 minutes.
  • Add spices and herbs and cook for a further 2 mins or until cooked to desired consistency.

Infused olive oils are great for extra flavour (we used garlic for this recipe).

Roasting will give a deeper flavour.