Whoever came up with the idea of making cauliflower into rice or cous cous is a genius!
Cauliflower is a cruciferous vegetable hailed for its cancer fighting properties (do a quick online search and you’ll find scores of research studies suggesting diets that regularly include cauliflower help fight a range of cancers, including breast and colon cancer). Cauliflower is also high in antioxidants and great for the digestive system – always a winner with me!
Aside from the nutritional benefits, cauliflower rice is perfect for those who are gluten intolerant, looking to lose weight or following a paleo diet and best of all once cooked and seasoned it tastes great.
- 1 x cauliflower head
- 2 x tablespoons stock OR 1 x tablespoon olive oil OR 1 x tablespoon ghee
- Pinch of salt and pepper
Trim the cauliflower florets from the stem and place in the food processor. Using the “S” blade, pulse for around 15 seconds until the cauliflower resembles rice or cous cous.
Heat a frying pan (preferably stainless steel – try to avoid non-stick pans as there’s evidence to suggest they’re carcinogenic). Add the oil/stock/ghee to the pan and allow to heat for around 10 seconds, then add the cauliflower (you may have to cook in batches if the pan is overcrowded). Cook for around 3-4 minutes stirring regularly. Season with salt and pepper and serve.
Note, the uncooked cauliflower rice freezes well and lasts several months.