This recipe is very much like fried rice but uses cauliflower instead of rice. Cauliflower belongs to the cruciferous family of vegetables which are known for their health promoting benefits. For this recipe, I used what vegetables I had in the fridge at the time but you could truly use whatever vegetables you liked and I’m sure it would turn out just fine. You could also add some tofu or cashews for some protein and make a meal-in-one or just serve it as an interesting accompaniment to a main dish.
CAULIFLOWER RICE
SERVES : 2-3 as a main or 3-4 as an accompaniment
INGREDIENTS
- 1/2 head medium cauliflower
- 1/2 cup broccoli flowerettes
- 1/4 cup carrots cut into strips
- 1/4 cup diced parsnip
- 1/4 cup diced onion
- 1/4 cup diced zucchini
- 1/4 cup fresh peas
- 1/4 cup red capsicum cut into strips
- 6 snowpeas cut into strips
- 1 small bunch fresh coriander diced
- 1/4 cup water
- 1 sloosh of Tamari
- salt to taste
METHOD
- Grate cauliflower so that it forms small rice size pieces. Dice the stalk into very small chunks.
- Blot with a paper towel to remove any excess moisture.
- Combine all ingredients in a frying pan and stir fry over medium heat for 5-10 minutes or until the vegetables are tender.
