Cauliflower Rice

 

 

I just love this recipe. I’ve been making it often since discovering it. Move over cauliflower cheese there’s a new favourite recipe in town.

 

Ingredients:

• 1 cauliflower washed and cut into florets, dry them completely overnight on paper towels. In the morning shred the florets in a food processor and lay them in paper towels again. The paper towels will absorb all the extra water. Water makes the dish mushy; you don’t want mushy rice.

 

 

 

• ½ tbls dill seeds
• ½ tbls cumin seeds
• 1 tsp mango powder
• 1 tbsp lemon juice
• 1 tsp Himalayan salt
• pepper
• 1 tsp each fresh tarragon, sage and oregano
• ¼ cup olive oil

 

Method:

• Heat the olive oil over medium flame, add the spices and stir them.
• Add the cauliflower and keep stirring until all the olive oil and spices are mixed together.
• Add the lemon juice and stir until the cauliflower is quite dry.
• Add the herbs last and give it a good stir. Make sure the dish is dry. Do not add any water or other liquid.
• Let the cauliflower rice cool before serving.
• Yum!

 

One huge cauliflower serves four.

Keto, Vegan, Gluten Free, Paleo

Prep time: 20 minutes