Cauliflower Rice

What You’ll Need…

• 1 head cauliflower, any size
• 1 -2 TBSPS olive oil
• 1 TBSP pasteurized butter
• Himalayan or Celtic sea salt and cracked pepper to taste
• 1/2 cup flat leaf parsley, roughly chopped ( garnish)

How to make…

1. Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
2. Add some water to a steamer and bring to the boil with the lid on. Add the Cauliflower florets to the steamer and cook until just soft, being careful not to over steam or it will turn soggy in the blender. The cauliflower stems should be just soft.
3. Transfer the cauliflower to a food processor but do not fill more than 3/4 full; if necessary, process in two batches. Add the butter, olive oil and season with salt and pepper.
4. Process the cauliflower in 1-second pulses until it has completely broken down into rice / or couscous-sized granules. (Alternatively use a potato masher if you do not have a food processor.)
5. Remove any large pieces of cauliflower that have not broken down and set aside. Transfer the cauliflower rice / couscous to a large mixing bowl and re-process any large pieces.
6. Use the cauliflower rice or couscous as a base to my vegetable stir fry or tossed like grains into a salad or served on its own as a cold side dish garnished with flat leaf parsley.

Sally’s Tips…

I recommend freezing any leftovers in an airtight container or freezer bag and for up to three months. Thaw on the counter for a few minutes before using

This recipe can also be adapted to make cauliflower mash by simply adding 1/2 cup unsweetened almond milk and a few cloves of crushed garlic

Copyright Sally Joseph 2015  All Rights Resereved