Since cutting out grains, I haven’t missed rice all that much. But, I do admit to getting a little bored of vegetables accompanying my Chinese meals and curries. So I was pleased to learn that you can “rice” Cauliflower! Well, I say pleased, actually I was a little horrified since Cauliflower is the only vegetable I simply cannot stand! Nevertheless I was keen to get stuck in and give it a good go anyway… and I’m glad I did because this recipe is a little bit ingenius. Not only is it an awful lot like rice, but my children didn’t notice that it wasn’t and they ate the lot. That’s right, they gobbled up the cauliflower… major success.
Ingredients:
• 2 heads of Cauliflower
• 2 tbsp toasted sesame oil
• 2 tbsp coconut aminos
• 2 tsp oyster sauce
Method:
1. Cut the florets of cauliflower from their stalks and simmer in a pan for 10 minutes, with a pinch of salt.
2. Drain and whizz up the slightly softened cauliflower in a food processor using your S blades for a few seconds, until “riced”.
3. Throw rice into frying pan/wok with other ingredients and fry until juices are soaked up.
4. Serve!
Serving suggestion: This goes beautifully with our sticky orange chicken recipe
