cauliflower rice – Italian-style
Servings Prep Time
4servings 5minutes
Cook Time
5 minutes

Servings Prep Time
4servings 5minutes
Cook Time
5 minutes

Ingredients

Instructions
  1. Chop the cauliflower into slices and pulse half at a time in a food processor until it forms tiny ‘grains’. (These are actually the little flowers, which is why it’s so packed full of goodness).

    If you don’t have a food processor, you can grate the cauliflower on the coarsest grater side. I have done both, the food processor is just a bit quicker.

  2. Mix the olive oil, tomato puree, oregano and crushed garlic in a large, microwave-proof bowl. Add in the cauliflower and then mix thoroughly until every ‘grain’ is evenly covered.

  3. Cover the bowl with cling film and cook on ‘high’ for 4 minutes, stirring well at the half-way point.

  4. If you don’t want to microwave it, you can gently steam in a table spoon of water in a covered saucepan for 5 minutes, or roast in a hot oven for 12 minutes, stirring halfway through.

  5. Stir through the parsley and serve.

Recipe Notes

You can process the cauliflower into the ‘grains’ in advance, and keep in the fridge for up to 3 days or in the freezer for up to two months – cook directly from frozen and increase cooking times by a minute or two.