Cauliflower “Rice” : Late adopters welcome

I like cauliflower. I’ve posted several recipes  on this site so that proves it but I have always shied away from getting on the “cauliflower rice” band waggon. I think it’s the use of the word rice rather than the actual food itself. It is after all just finely chopped up vegetable but I guess you have to call it something. If your dieting unprocessed it only has 25 calories per 100g which is less than a fifth of rice, couscous or similar cooked carbohydrates.

There are lots of recipes including some quite good Youtube videos to explain how to make it but having given a few a go I preferred either the frying pan or oven options. Both start with a quantity of cauliflower you have chopped. Using a food processor is the simplest by just putting half a medium size head broken up into small florets in to the machine and then pulsing it until it is a about the size of rice grains. For the frying pan method heat a small amount of oil and gently fry some garlic adding other spices if you like followed by the cauliflower and a sprinkle of salt. Stir it round over a medium heat for 5 minutes, put a lid on it, switch the heat off and leave it to steam for 20 minutes. Alternatively mix similar ingredients up and roast on a baking sheet lined with baking parchment at 180c for 15 minutes shaking the tray a couple of times. The oven method produced a crisper version especially good in salads.

The picture was a salad I made combining 300g of cauliflower cooked in a pan and mixed with fresh coriander, flat leaf parsley, sun-dried tomatoes, toasted sweetcorn, grated carrot, smoked chipotle chilli, spring onions and lime juice. It was filling and all less than 300 calories.

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