Much like zoodles, this is one of those things that will change the way you eat forever! Cauliflower rice.

No matter which diet you’re following, nutrient-rich vegetables should make up the principal portion of your dinner-plate. This just got even easier with cauliflower rice.

Diabetics, gluten-intolerants and those on an LCHF regime can tuck into this with vigour. It’s incredibly low in carbs and couldn’t be simpler to make. It even reheats well! You’ll wonder how you ever got by without it!

Enjoy it with curries, Middle-Eastern dishes, West Indies, recipes from the South Pacific – the list is endless. It also makes the base for a brilliant salad in the lunch-box for work. I can’t get enough of the stuff  Once you’ve made it; you’ll soon see why!

All you do is cut the cauliflower head into florets. Pulse these in a food-processor until the texture is as per rice grains (see the picture above). It’s best doing this is batches, so that the food-processor doesn’t turn the lot into purée!

Once chopped, sauté in butter with a little olive-oil (so the butter doesn’t burn) for around four minutes. Taste to adjust the seasoning and check that the cauliflower is cooked through. We’re looking for tender, but still keeping its bite.

Et voila! Your cauliflower rice is ready! We’re taking the above batch to a dinner party this evening. Pre-cooked, then a minute or two in the microwave and all done. Few things could be easier!

Thanks for reading and bon ap!

Adam.