This a great alternative to rice, low in carbs and a great way to get more veg into your day. Enjoy it with any meal that is generally served with rice.
Servings: 3 people
- 1 large head Cauliflower
- 1 tbsp olive oil
Remove all the green parts of the cauliflower, wash and dry very well so that the rice doesn't become soggy
Cut the cauliflower into florets and if using the box grater use the large holes and grate into a bowl. Or if using a food processor using the large grater attachment process the cauliflower.
Once this is done you can either enjoy it raw or if you prefer it cooked; place the olive oil into a frypan on medium heat pop the cauliflower rice and stir to coat with oil and place a lid on top so that it will gently steam for around 8 to 10 minutes, stiring it a few times to ensure it cooks evenly.
Serve immediately or season to taste with soysauce or tamari, finely chopped herbs such as coriander or saffron strands. Store left overs in a container in the fridge for up to 4 days.