You’ll already know my recipe for creamy cauliflower mash from this blog but I’m discovering even more ways to use this versatile vegetable. My latest discovery is cauliflower “rice”. It’s really simple to make and only takes 5 minutes to cook. We substitute it for rice with our curries and chillies. Yum – and you don’t feel drowsy afterwards. You can rice lots of cauliflower at the same time and store it uncooked in self seal bags/airtight containers in the freezer. To use, simply empty into the steamer (no need to thaw, just break it up with your hands) and steam away. As the title implies, broccoli works just as well for making “rice”. You can even buy frozen broccoli rice in some supermarkets.There are two methods for cooking this. One using a steamer, one using a pan. For 4 large servings (steamed version) 1 large head cauliflower (about 750g) Freshly ground black pepper A pinch of Atlantic sea salt/Himalayan salt Small knob (level tsp) virgin coconut oil or a splash of extra virgin olive oil You will also need a food processor and a steamer or pan.
- Break the cauliflower into large florets and discard the large stalks (any more than around 2cm thick).
- In the food processor, pulse until the cauliflower particles are the size of grains of rice.
- Steamer version: Place in a steamer over boiling water. Steam for 3-4 minutes until softened. Drain well, stir in the oil and pinch of salt. Frying-pan version (richer, more flavoursome): Follow steps 1-2 then heat a frying pan or heavy bottomed saucepan on a medium heat. Add a teaspoon of virgin coconut oil, avocado oil or extra virgin olive oil and a splash of water (around 1 tbs). Cook for 3-4 minutes, stirring often (otherwise it sticks and burns). If its too dry and is catching add a little more water.