Cauliflower Rice

Cauliflower Rice RS CC

Cauliflower Rice.

  • Servings: 6
  • Difficulty: Easy
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Today’s low carbohydrate recipe is Cauliflowers Rice and can be found under the Vegetable Recipes page. Cruciferous vegetables such as broccoli and cauliflower have high amounts of sulfur. By chopping Cauliflower into rice sized pieces in a food processer the sulphur disperses and the typical aroma of Cauliflower disappears. Cauliflower rice is light and fluffy, neutral in flavour and aroma and is a fantastic accompaniment to stirfries and curries as it is quite bland in flavour. This dish is best eaten straight away but can be re-heated and eaten the next day. You can use red onions if you wish but take note that these will go grey overnight.  Enjoy!!



  • 2 tbsp olive oil
  • 1tsp minced garlic
  • 1 red or white onion diced finely
  • 1 medium cauliflower, head and stem washed and cut into florets
  • Soy sauce or Tamari to serve

Cauliflower Rice


  1. First prepare the cauliflower by preparing a food processer fitted with a cutting blade. Fill the processer bowl with washed and trimed prepared cauliflower florets and blitz until finely chopped into rice sized pieces. You can do this in batches till all the cauliflower is done.
  2. Heat a large frying pan on medium heat. Add the oil and cook onions until soft. Add garlic and stir fry till aromatic.
  3. Add the cauliflower to the pan, stirring constantly so it doesn’t stick. If you need to add a little oil at this stage do. Cook for 5 minutes.
  4. Serve hot as an accompaniment with your favourite dish. For a little added flavour sprinkle with soy sauce or Tamari.

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