Cauliflower rice recipe: healthy, quick and easy meal idea

Ingredients for Cauliflower rice

• 1 small or ½ large head of cauliflower, coarsely chopped (about 1,050 g)

• 60 ml extra-virgin olive oil, divided

• kosher salt, freshly ground black pepper

• coconut-turmeric relish (for serving; optional)

How to make Cauliflower rice

1. Working in two batches, pulse the cauliflower in a food processor until the pieces are roughly the size of a grain of rice, allowing for some variation in size.

2. Heat 30 ml of oil in a large frying pan over medium-high heat. As soon as the oil is shimmering, add half of the cauliflower and cook, tossing often, until golden in spots and tender but not mushy, about 3 minutes.

3. Season with salt and pepper, then transfer to a medium bowl.

4. Wipe out the frying pan and repeat the process with the remaining oil and cauliflower.

5. Allow the cooked cauliflower to cool slightly before serving.

6. If using relish, add it to the cauliflower and toss to coat evenly.

7. Season with additional salt and pepper to taste.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.