If you’re trying to up your 5 a day, avoid grains, or vary your diet, knowing how to make cauliflower rice or couscous is going to be a useful addition to your skills repertoire. The even better news is, it’s inexpensive, quick to make, and good for you. What's not to like.
All you need is a box grater or food processor to blitz up your cauliflower into fine granules which can then be eaten raw or pan-fried in a flash. The light and fluffy rice alternative is sure to have the carb craving monsters coming back for more.
How to Make Cauliflower Rice:
Take a whole cauliflower, cut it into quarters, cut out the hard core and stalks from the cauliflower and break down into smaller florets.
Pulse the florets in a food processor (or grate them on a box grater) until they've broken down into tiny rice or cous cous like granules.
At this point you can tuck into your cauliflower cous cous raw. Try making up a cauliflower based tabbouleh or tossing the rice like grains into a salad or into a cold side dish.
If you prefer your cauliflower cooked it is as simple as heating a skillet with a little olive oil to coat the bottom, adding the rice to the heated oil, stirring occasionally and cooking for about five minutes until the cauliflower softens and turns golden brown.
Season with salt and pepper or get creative. Cumin, chili, garlic and chopped coriander are all good methods of injecting in some extra flavour.
Once cooked your cauliflower rice can be used just like standard rice to top with a curry or use in a stir fry.
Raw cauliflower rice can be sealed in airtight containers or bags and frozen for up to three months. Simply thaw it at room temperature a few minutes before using or cooking.
Cooked cauliflower rice can be stored in an airtight container in the fridge for up to a week.
Cauliflower also works well pickled and served with cured meats: