Cauliflower Rice

Cauliflower rice is a fantastic, nutrient rich, light alternative to rice with significantly fewer calories.

I think the flavour's at it's best when its roasted but if you're short on time, sautéing is good too.

I used the medium grater disc for this batch but finer would be good as well.

RECIPE: Serves two

INGREDIENTS

• 1 large head cauliflower

• 1 tablespoon oil (I use olive)

• Salt and pepper to taste

METHOD

• If baking, preheat oven to 200°c

• Remove all greenery from cauliflower

• Cut into quarters and remove most of the core

• Grate by hand or in a food processor to approximately the same size as rice

• Toss in the oil

• If baking, spread evenly in an oven tray and bake for 15 minutes, mixing half way through

• If sautéing, put in a large frying pan or wok and fry for 5 minutes, stirring regularly

• Season with a little salt and pepper

TIPS

• Depending on your dish, adding spices before cooking can be good

• Delicious with my Winter Curry (recipe here)

HEALTH BENEFITS OF CAULIFLOWER

• Very nutrient rich containing fibre, protein, vitamins C, K & B6 & potassium, to name a few

• Anti-inflammatory qualities

• High in antioxidants