Cauliflower rice
March 2021
To avoid the spikes of glucose in your bloodstream from eating rice or couscous, switch to cauliflower rice instead. It takes just 10 minutes to prepare and has endless flavour possibilities. We stir-fry it with onion, which gives a wonderful taste. Eat it just like this or add other flavours, such as chopped coriander or cumin seeds. Once cooked it keeps well in the fridge for up to 3 days (or in the freezer for up to 3 months). You can use broccoli or sprouts in the same way.
Ingredients - Serves 4
400g (14oz) cauliflower (flower, stalk and leaves), broccoli or sprouts
2 tablespoons extra virgin olive oil, ghee, coconut oil, chicken fat or beef dripping
1 small onion or leek, or 5 spring onions, finely chopped
salt and freshly ground black pepper
Cut the head of the cauliflower into large florets and roughly chop the stalk and leaves. Put a third of the cauliflower into a food processor and pulse until finely chopped (it will resemble large grains of rice), making sure you don’t end up with a purée. Tip the cauliflower into a bowl and repeat with the remaining two thirds. If you don’t have a food processor, coarsely grate the florets and stalk and finely chop the leaves.
Heat the fat in a wok or large frying pan. Fry the onion over a medium heat for 5–7 minutes or until soft. Add the cauliflower rice, season and stir through. Add 75ml water, cover and cook over a low heat for about 7 minutes or until just soft, stirring occasionally.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
