When I see the cauliflower lurking in the veggie drawer in the fridge my mind goes blank and I automatically think –another day or maybe tomorrow.
And when Woolies has them on special for $1.98 each, I can’t resist and I tend to buy 2 or 3 for the week. I know they are good for me and I just can’t resist my inner urge to save money.
With this many cauliflowers in the fridge, I have no choice but to use them.
Cauliflowers are rich in antioxidants, anti-inflammatory, high in fibre and low in carbs.
Up until now I’ve stayed far away from the cauliflower fried rice movement but I have no idea why?!
I can’t even blame my usual friend – laziness. It took less than 15 minutes to whip this meal up from start to finish.
This stuff is delicious and it really does have the same texture as rice.
It is perfect as a meal on its own or as a side dish.
Here is the basic recipe but you can tweak it any way you like and it is very forgiving.
Maggie loves this dish so I tend to hold off on the chilli powder until I’ve taken her portions out and then I heat it up for us. Sometimes I add a can of drained and rinsed black beans for added protein and you can throw in whatever veggies you have in the fridge or freezer.
Nitty Gritty – this recipe is gluten free, vegetarian, vegan, dairy free and nut free.
- 1 Cauliflower head - cut into florets
- 1 brown onion - diced
- 1 can of diced tomatoes
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 garlic cloves minced
- 1 tablespoon organic coconut oil
- 2 tablespoons fresh coriander - chopped
- 1 lime - wedges
- Place cauliflower florets into thermomix or food processor and pulse until rice-like.
- In a skillet, heat coconut oil and saute onion and garlic for 3 minutes.
- Add spices and saute for 1 minute.
- Add cauliflower rice and cook for 5 minutes, stirring regularly.
- Add tomatoes and cook for a further 5-7 minutes.
- Fold through coriander.
- Season with salt if required.
- Squeeze over fresh lime juice.