Cauliflower rice is something else that’s become a regular feature in our house. Sometimes just plain with a curry, or just a sprinkling of coriander. Other times with a bit more pzazz, often with meat or fish added to make a meal in a bowl.
This version can be used as a side to a main dish, cold as a salad at lunchtime, or add some prawns or/and meat for a one-pan meal. Delish!
Ingredients (serves 2 for a meal or 3-4 as a side):
1/2 head cauliflower
2 spring onions (or a couple of shallots)
2 cloves garlic
1/2 thumb ginger
1/2 thumb turmeric (or 1/4 tsp ground)
Tbsp fat (olive oil, ghee, coconut oil. I used leftover bacon fat here)
Salt and pepper
First, break up the cauliflower florets and pulse in your blender 4-5 times. You’re going for a rice-like consistency. Don’t do it for too long or it’ll go mushy. Just check it until you get it right. Then chop up the spring onions.
Then put a frying pan on over a medium heat and add the oil. Before it get too hot, crush in the garlic and grate in the ginger and turmeric (I don’t bother peeling them – the skin tends to be left on the top of a hand grater). Warning about the turmeric, it will dye your fingers yellow if the flesh comes into contact. I can never be bothered with gloves, but you may want to use them.
Stir all the flavours together with the spring onions and cook for a minute or two as the pan heats up. Then add in the cauliflower rice. Coat the rice in the oil and spices and cook for a further 4-5 minutes. And that’s it! Seriously! Done in less than 10. I added a chopped up leftover burger to this and kept cooking for another few minutes to thoroughly reheat the meat. Bosh. Dinner.