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    Cauliflower ‘rice’ 

    Cauliflower is probably the low-carb dieter’s best vegetable friend and this is a quick, easy and versatile way to add to your dinner plate!

    Serves 4-8

    1 Fresh Cauliflower

    Sea salt and black pepper to taste

    Optional extras: finely chopped scallions, fresh parsley, garlic or ginger puree, spices such as ground cumin, coriander, fresh or dried chilli….

    First prepare the cauliflower by removing the outer leaves, cutting it into quarters and removing most of the thick stalk, then cut each quarter into two or three large florets. Blitz in a food processor for about 30 seconds or so, until the cauliflower looks like rice. Alternatively you can grate the raw cauliflower on the coarse side of the grater.

    To microwave: Place the amount of ‘rice’ you want to cook in a bowl, covered with a lid or cling-film, and microwave on full power for 2-3 minutes (4 if cooking from frozen). Season to taste.

    To ‘pan-roast’: Preheat a heavy-based pan without adding any oil. Add ‘rice’ along with seasoning (I liked it with a pinch of ground cumin and 2 pinches ground coriander just for one person but you can use your own creative skills and optional extras as above)

    To oven roast:  Place the rice with a little drizzle of olive oil in a roasting tin with added seasoning if desired (see suggestions above). Spread it out to a thin, even layer. Roast at 200C for 12 minutes, mixing it in the tray halfway through cooking.

    Any leftover prepared cauliflower ‘rice’ can be frozen raw and cooked from frozen. It can also be cooked in a steamer.