Cauliflower Rice

Cauliflower Rice

  • Course Main Dish
  • Cuisine British
  • Prep Time 5 mins
  • Cook Time 12 mins
  • Servings

INGREDIENTS

  • 1 Cauliflower
  • 1tbsp Olive Oil

INSTRUCTIONS

  1. Blitz In a food processer will give the best results. Remove the outer leaves from the cauliflower, cut it into quarters and remove most of the thick core, then cut each quarter into two or three chunks. You don’t want to overload the blender, or it will struggle to blitz the cauliflower, instead work with about half the cauliflower at a time. Blend for 30 seconds or so, until the cauliflower resembles fine rice, or couscous.
  2. Roasting This was our favourite method of cooking. We tossed the rice in a drizzle of olive oil in a tray, then spread it out to a thin, even layer. We then roasted the ‘rice’ at 200C for 12 minutes, mixing it in the tray halfway through cooking. This dried the rice out, giving it a light, fluffy texture and intensified the flavour.
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