The humble cauliflower has been having something of a renaissance in recent years. It’s being carved and grilled like steak, roasted and sprinkled with nuts and spices – and, most trendily, being blitzed up and served as ‘rice’ (apparently it looks and feels like the traditional white stuff).
Cauliflower rice
Equipment
- Food processor
- Frying pan
Ingredients
- Cauliflower
Method
- Remove the leaves and stalk of one cauliflower and cut into quarters.
- Coarsely grate or blitz the cauliflower in a food processor.
- Melt a knob of butter in frying pan.
- Add the cauliflower to the pan, stir so the butter is evenly distributed.
- At this stage you can fry the rice until slightly crisp, or add a couple of tablespoons of water, pop on a lid and steam for five minutes.
- Season and add any additional flavourings you fancy – meat, veggies or throw in an egg for egg fried cauliflower rice.
Need a box grater, try Lantana’s 6 sided Grater with Container from Amazon.
Prefer a food processor? Try the popular Kenwood Compact Food Processor with its large 1.4L bowl.
Best cauliflower recipes
- Kimchi cauliflower fried rice recipe
- Roasted cauliflower, preserved lemon and chilli pasta
- Cauliflower popcorn recipe with black vinegar dipping sauce
- Cauliflower cheese and white bean bake
- How to make Berber & Q’s cauliflower shawarma with pomegranate, pine nuts and rose
- How to make cauliflower buffalo wings
- How to make Antoni Porowski’s cauliflower steaks with turmeric and crunchy almonds
- How to make Liam Charles’ cauliflower show salad
- How to make Ainsley Harriott’s baked cauliflower with black beans and coconut
- How to make Yotam Ottolenghi’s cauliflower, pomegranate and pistachio salad
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