Cauliflower Rice - The Triangle Community Newspaper

Madhuma Thompson

1 cauliflower head
1 tbsp olive oil
Salt and freshly ground black pepper

Remove all green leaves from the cauliflower head and wash and thoroughly dry it. Cut it into quarters. Grate it either by hand using the large-hole side of your box grater or in a food processor using the grater attachment.

Heat the olive oil in a large frying pan and sauté the cauliflower for a few minutes. Season and stir, then cook covered for 2 or 3 minutes until tender.

You can then add aromatics to the ‘rice’ like curry powder or minced green onions if you like. A squeeze of lime is nice too. Be creative and add flavours to complement your main course or serve it just plain. It’s delicious.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

About The Triangle

The Triangle, a not-for-profit, local, community newspaper, comes out on the first day of every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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