Cauliflower Rice

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.