Cauliflower ‘Rice’

Method

• Prep Ingredients: Remove the leaves from the head of cauliflower.
• Two options: Roasted or Sautéed
• For Roasted: Preheat oven to 180C and line oven tray with foil or baking paper. Place cauliflower in the centre of the tray and evenly coat with oil and spices.
• Roast for 30 minutes or until edges slightly browned/cooked through. Set aside and let cool slightly.
• Cut cauliflower into florets, add to food processor and blend until a rice consistency forms (be careful not to over blend).
• For Sautéed: Cut cauliflower into florets and add to a food processor.
• Blend until a rice consistency forms (be careful not to over blend). Transfer to a bowl and set aside.
• Heat oil in a frypan over medium heat, add blended cauliflower and cook for 2-3 minutes.
• Add spices and herbs and cook for a further 2 mins or until cooked to desired consistency.