I never used to like cauliflower. But cauliflower seems to have become trendy recently – some people swap unhealthy white rice for healthy cooked, grated cauliflower and claim you can’t tell the difference between the two.
There are all these different methods of cooking – grate and steam or cook briefly, or grate and fry, adding this, that and the other.
Hmm, it still didn’t sound very attractive to me, it was still cauliflower. But my curiosity took over and I had to try.
Wow! Double-wow! Super-delicious! What a revelation – I am most definitely a convert to cauliflower cooked this way. No, it doesn’t taste like rice but it tastes fantastic and can easily replace rice for a variety of dishes.
It's the perfect accompaniment to a curry - to most types of Asian-style food actually.
To avoid losing all the healthy nutrients in the cauliflower, only fry it for a couple of minutes and fry in ultra-healthy and tasty coconut oil (this oil really adds to the taste of the rice). This will give you an al-dente texture.
Although I love fresh coriander/cilantro myself, I know that some people can't stand the taste of it. If you are one of them you can use some chopped parsley or some finely chopped spring onion (scallion) instead.
It's a good idea to prepare the ingredients for the cauliflower rice in advance as it cooks so quickly. Cook it at the last minute once the food you are serving it with is ready.
For 4 people:
2 tablespoons coconut oil for frying
1 large head of cauliflower - coarsely grated. I use the coarse side of an ordinary handheld grater which I place over a large bowl.
Either the finely grated zest of an unwaxed lime - or the juice of half a lime
A large handful of fresh coriander (cilantro) - roughly chopped
Some sea salt and black pepper
If you like this recipe, then you might also like Oven-Roasted Cauliflower Salad.
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