Herb Cauliflower Rice
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 whole cauliflower
- 2 tbsp olive oil
- 1 tbsp fresh parsley (chopped (or dried))
- 1 tsp garlic powder
- 1 tsp onion powder
- Pink salt to taste
Method
- Start by removing the leaves from the cauliflower then use a knife to cut off the base
- Cut the florets into small chunks.
- Fix a food processor with an S blade and pulse the small chunks into a fine "rice consistency". You may need to do so in batches and scrap down the bowl and continue to pulse until the "rice" has formed.
- If using a box grater or microplane use the side with the medium holes and push through to make "rice grains"
- On medium heat, add the oil to a frying pan or skillet
- Add the "rice", parsley, onion powder, garlic powder and pink salt to taste
- Proceed to cook the rice, stirring for 5-7 minutes until the "rice is tender"