Cauliflower ‘Rice’

chicken & basil stir fry

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Cauliflower ‘Rice’

Rice can be a hassle to cook without it going ‘gluggy’. Finely grated raw veg only take a fraction of the time and end up lovely and fluffy every time. Plus it’s a really easy way to get more veg into your diet.

per person as a side
takes: 5 minutes

150-200g (5-7oz) cauliflower

1. Grate cauli finely using your food processor. Or a coarse microplane grater.

2. Serve raw.

Leftover Potential?

OK. Will keep in the fridge for a week or so. I usually stir in a tablespoon of olive oil to help prevent oxidation and browning.

Variations for serving sizes

Easily increases.

Variations

different veg – cauliflower is best here because of the more neutral flavour and rice-like colour. Broccoli, carrot or zucchini can also be used.

Waste Avoidance Strategy

whole cauli – will keep in a plastic bag in the fridge for weeks. To keep for longer, chop into florettes and pop in the freezer. If you have time, grating the cauli before freezing will make life easier so you can just defrost and serve.

Problem Solving Guide

hard to eat – it’s important to grate the veg finely, so you end up with tiny pieces about the size of a grain of rice.

bland – it’s meant to be used as an accompaniment to more fully flavoured dishes.

don’t have a food processor with a grater blade?
– you can grate by hand but it can be hard work! The alternative is to super finely chop the veg using a sharp knife.

Serving Suggestions

Use anywhere you’d normally serve steamed rice. With curries or stir fries.

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