1 x head of cauliflower, trimmed of outer leaves and cut into florets
Either blend in a food processor for 30 seconds or until it resembles rice, or grate with a hand-held grater (avoid grating your knuckles though!!)
Toss the “rice”, with a drizzle of olive or coconut oil and spread it out to a thin, even layer onto a baking tray.
Roast the ‘rice’ at 200C for 12 minutes, stirring it in the tray halfway through cooking. This dries the rice out, giving it a light, fluffy texture and intensifies the flavour.
The easiest cooking method is in a microwave, but as I’m not afan of microwaves, I wouldn’t be recommending this unless you’re really pushed for time.
Place the cauliflower “rice” in a heatproof bowl, covered with an inverted plate to cover (please don’t use cling film in the microwave…ever!), for three minutes on High. Give the “rice” a stir half way through cooking.
Stir-fry the cauliflower “rice” in a drizzle of olive oil or some coconut oil, for about 5 minutes. This method can cause the “rice” to be a bit soggy and clump together a bit, but it gives it a nice flavour.
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