I know, false advertising and all of that, but this may not be rice as we know it, but it is a great, a very healthy rice alternative and a great way to get children to eat one of their five a day, as this cauliflower faux rice is so delicious, a fabulous texture, so full of flavour and very very addictive. I have just found out that you can also freeze it and I think I may just have to make a huge batch and bag some up, I loved it that much and would happily eat it over normal rice any day.

It is light fluffy and the coconut milk, lime and coriander lifts this dish to a whole new level, it went so well with the sesame orange chicken but I can not wait to try it with my favourite thai green curry. If you wanted just a plain rice version to go with a curry or maybe a chilli con carne, then just blitz the cauliflower and don’t add the extra ingredients.

I know it may be hard to get past this being blitzed cauliflower, how on earth can it work as an alternative for rice, well please trust me, it just does. I would go as far to say as it has to be my favourite dish of the moment and I would be happy to eat a bowl of this just on its own. Be brave, try it and decide for yourself, I would love to know what you think 🙂

Buon appetito

cauliflower rice

 

Serves 4 to 6

1 head of cauliflower, trimmed and cut into florets
2 tablespoons coconut oil
1/4 cup coconut milk
1 tablespoon chopped coriander
1 tablespoon fresh lime juice
2 teaspoons honey
3/4 teaspoon sea salt

Place the cauliflower into a food processor fitted with the grating attachment and process, until chopped into ‘rice grains’, pick out any large pieces that pass through the grater. If you do not have a processor, just use a cheese grater.

Heat the oil in a large pan or wok over a medium to high heat.

Add the riced cauliflower and sauté for 5 minutes.

Add all the remaining ingredients and continue to cook for 20 minutes, until the cauliflower is tender.

To freeze : Once you have riced the cauliflower in the food processor, measure it out into freezer bags, squeeze as much air as possible out, seal, label and freeze. To use, remove the cauliflower from the freezer to defrost a bit, then proceed with the above recipe.