Cauliflower Rice is becoming really popular at the moment – actually everything ‘cauliflower’ is taking off! And why not? Gone are the days of just using this underestimated vegetable for gratin! It’s such a versatile vege as well as cheap, low carb and yummy!!
I’ve tried a fair few ways of making ‘cauli’ rice, and this is my favourite. Frying it gives it such a lovely nutty texture and it doesn’t go soft or mushy. It really does resemble rice so well. You can use coconut oil or ghee to fry, however in this case I really love the flavour of the olive oil.
This is such a winner with children! It’s easy to disguise the vegetable and is super yummy! When I’ve made this at my work, I’ve had guests comment that they thought it was real rice! So a winner with all ages!
You can play around with all different flavours for cauli rice, but this is one of my favourites! I will share some of my other favourites too.
Cauliflower Rice – Coriander & Capsicum
- 1 Medium Cauliflower
- 2 tablespoons Olive Oil
- 1 Medium Red Onion (sliced into thin wedges)
- 1 Large Red Capsicum (julienned)
- 1 teaspoon Celtic Sea Salt
- 1/2 bunch Fresh Coriander
|1.||Roughly chop the cauliflower into 5-6 cm chunks. Place into the bowl of the Thermomix and chop 3 Seconds/Speed 5. You want it to look the texture of rice. Be careful to not chop it too fine!|
|2.||Heat the oil in a large frypan. Be careful not to over heat the oil however, as you don't want it to reach smoking point, but you want it hot enough to sear the cauliflower nicely.|
|3.||Add the onion and capsicum and fry off until nicely caramelised.|
|4.||Add the cauliflower and salt and brown off. Keep tossing the cauliflower to brown it all off nicely, but not mushy. It should have a nice nutty, rice type texture.|
|5.||Once cooked, take off the heat. Quickly toss through the coriander, transfer to a serving bowl and serve.|