Ingredients1 kg cauliflower
100g butter 1 onion (white or red), diced |
MethodRemove all the leaves from the cauliflower and break into florets.
Blend the cauliflower florets in a food processor until it resembles couscous. In a deep frying pan, melt the butter and then fry the diced onions until soft. Stir in the cauliflower, cover the pan with its lid and steam on a medium to low heat for 5-8 mins. Serve. |
Recommendations
* Ensure the cauliflower is dry before blending & do not add any water during cooking.
* When using Cauli Rice as a substitute in paella, Chicken & Prawn Jambalaya, risotto, pilaf or any other recipe containing rice, add the Cauli Rice at the end rather than at the beginning.
* When using Cauli Rice as a substitute in paella, Chicken & Prawn Jambalaya, risotto, pilaf or any other recipe containing rice, add the Cauli Rice at the end rather than at the beginning.
Serving Suggestions
Serve with Beef & Lamb Curry or Chicken Curry.
Variations
Replace the onion with or add chopped celery, green pepper, spring onions, peas, carrots, coriander or other vegetables or herbs of your choice.
