Cauliflower rice

• September 6, 2019
• milkandbun
• 1 comment
• blog, Blogging, cauliflower couscous, cauliflower rice, cauliflower with capsicums, delicious, food, food and recipes, food blog, food photography, food styling, healthy cauliflower recipe, photography, photos, recipes, tasty cauliflower, vegan cauliflower recipe

Hi, guys! Somewhere hot days are already over, in other places heat is still on and summer doesn’t want to give up. It’s also unbearably hot in Dubai, but all shopping malls and cafes are air-conditioned here and that’s a true life-saver. Despite the hot days I prepare and eat a hot dish once a day, and today I want to share a simple recipe on how to make cauliflower rice — tasty and healthy alternative to regular rice.

Have you ever taste it? Don’t be skeptical and trust me — you will love it. It is delicious! Adding few ingredients to the plain and for someone tasteless cauliflower and you will get absolutely another vegetable — tasty and aromatic. Cauliflower rice is very easy to cook a low-carb dish, moreover, it’s rich in fiber and how popular to write nowadays — gluten, dairy-free, and vegan (of course if served without any poultry). 

All you need — just blitz medium-size cauliflower florets in a food processor or cut with a knife or grate (in that case it’s more time-consuming) until chopped into tiny pieces. Then sauté with aromatic olive oil, season well and serve by itself as a quick lunch or dinner. For not vegan alternative add some fried turkey or chicken tenders. Enjoy!

 I suggest preparing a good amount to enjoy this healthy meal for a few days. Cauliflower rice sometimes is also called couscous, click to check out my “cauliflower couscous with shrimps” recipe.

Cauliflower rice

• Servings: 2-3
• Difficulty: easy
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Tip1For extra crunch: add nuts — roasted almond flakes or silvered; or seeds — sunflower or pumpkin seeds.

Tip 2For non-vegan option: season turkey or chicken stripes/tenders with salt, pepper and mix dry herbs (Italian blend is good), drizzle with oil, leave to marinade, then pan-fry or grill and serve immediately with cauliflower rice.

What You’ll Need

1 medium cauliflower/400-500g

2 tbsp EV olive oil

1 large red onion

2 small capsicums, different colors preferably 

1 medium tomato or 1 tbsp tomato paste

1 tsp sugar

1 garlic clove, minced

1/3 tsp oregano

1/3 tsp marjoram

some fresh thyme leaves, or 1/3 tsp dry

1/3 lemon, juice 

spring onion and/or parsley, chopped

freshly ground sea salt and white pepper to taste

 

 

How to Make It

1. Wash and roughly chop cauliflower. Using a food processor, blitz cauliflower florets into small/rice-size pieces, but not pureed.
2. Cut onion, capsicums, and tomato into small cubes.
3. In a large frying pan, heat oil and fry onions over medium heat until slightly golden. Add capsicums cubes and tomato or tomato paste along with sugar. Fry for 5 minutes more.
4. Add garlic and herbs and fry for 1 minute more.
5. You may skip this step and add cauliflower to the vegetables. At this stage, I prefer to transfer all fried vegetables to a bowl and put a side. Then I add cauliflower to the same pan with some more oil and saute it. Afterward, I return vegetables to the cauliflower rice and saute all together for extra few minutes. 
6. Add cauliflower, stir a couple of times, cover with a lid for 5-6 minutes. Remove the lid, return back vegetables and continue to saute for 10 minutes more or until cauliflower rice just begins to brown.
7. When it’s ready – add lemon juice and season to taste. Sprinkle with fresh herbs.

 

Enjoy!