Cauliflower rice – 4 easy recipes 

  
Hi everyone,

I have been slightly obsessed with cauliflower rice for 3 reasons. 

• It’s super healthy as it will replace the carb on your plate. It goes really well with chicken and any kind of meat if you use the right spices.
• It’s super fast and easy to make it after work or when you come back from the gym.
• You no longer have to do it yourself in your food processor as Tesco sells 330g pots for £1 and they are usually on offer 3 for 2. 

    
For those of you who have not tried cauliflower rice before in any shape or form it’s more like cus cus but for some reason everyone calls it rice. It makes a perfect low calorie lunch or a side dish to accompany a nice piece of meat. You can also have it with fish or prawns. 

Cooking it is very easy. You basically roast it in a pan with a drizzle of oil and some spices, stirring occasionally. You can also roast it in the oven with some vegetables. From my own experience if you’re adding other vegetables to it like peppers or carrots. The smaller they are the better the overall result will be. 

As I have been experimenting with them a lot I have 4 really tasty recipes.

1. Harrisa and mixed peppers with green peas

  
Ingredients:

• 330 gram of cauliflower rice 
• 1 green pepper – finely diced
• 1 red pepper – finely diced 
• 1 yellow pepper – finely diced
• 1 red onion – finely diced 
• Handful of frozen green peas 
• Tablespoon of Harissa seasoning 
• Tablespoon of Harissa paste 
• Teaspoon of smoked paprika 
• Clove of garlic – crushed 
• Drizzle of olive oil
• Salt and pepper 

  Method:

Heat up a drizzle of olive oil on a frying pan then add onions and garlic. When onion starts to become transparent add smoked paprika, Harissa seasoning and Harissa pasted then stir in the peppers.

Fry for about 5 minutes then add cauliflower. Carry on cooking for 5 minutes stirring occasionally then add garden peas and cook for another 3 minutes and season. 

      2.  Ground coriander carrot and leek

  
Ingredients:

• 1 medium carrot – grated 
• 1 small leek – washed and thinly sliced 
• 330gr of cauliflower rice 
• Drizzle of olive oil
• 1 tablespoon of Ground corriander 
• Salt and pepper 

  Method:

Heat up a drizzle of olive oil on a frying pan then add ground coriander then carrots and leeks. Cook for about 7 minutes stirring occasionally then add cauliflower rice and cook for additional 6 minutes. 

1. Curry and toasted cashew nuts 

  
Ingredients:

• 2 tablespoons of mild curry powder 
• Drizzle of olive oil
• 330gr of cauliflower rice 
• Handful of cashew nuts 
• Handful of chopped fresh coriander
• Salt and pepper  

  Method:

Heat up a drizzle of olive oil together with curry powder add cashew nuts and fry for 1 minute then add cauliflower rice and cook for 7 minutes stirring occasionally. Season and add chopped corriander before serving.

1. Nutmeg, button mushroom and spinach

  
Ingredients:

• 70gr of button mushrooms – sliced 
• 1 clove of garlic – crushed 
• Handfull of spinach – chopped 
• 1 teaspoon of nutmeg 
• Drizzle of olive oil 
• Salt and pepper 

  Method:

Heat up a drizzle of olive oil on a frying pan then add nutmeg, garlic and mushrooms. Cook until mushrooms start browning then add spinach and cauliflower. Cook for 5 minutes stirring occasionally and season before serving. 

ENJOY!!!!