Cauliflower rice
Vegetable low-carb option to rice
Equipment
- 1 Food processor
- 1 Freezer proof container If you want to freeze
- 1 Frying pan or heavy based saucepan
Ingredients
- 1 large Cauliflower
- Olive oil
- 1 tbsp Parsley finely chopped
- Salt
- Pepper
Instructions
- Remove leaves and any hard stem
- Cut into uniform-size florets
- Add to a food processor bowl and pulse until cauliflower resembles large rice. Usually about 10 times (don't make to small or they will cook to mush)If you don't have a food processor use a cheese grater.
- Store in the fridge for 7 days or freezer for 30 days.Place in single serves as flat as possible if freezing, For fast freezing and defrosting
- To cook, heat a saucepan or frying pan to medium heat, add olive oil
- Sautee for 4 minutes or until tender
- Season to taste and with a little dash of olive oil and parsley