I have been making cauliflower couscous and cauliflower rice recipes a lot recently. It is cauliflower rice when the bits are larger (rice sized) or cauliflower couscous when smaller (AKA couscous size). Most of the time it falls somewhere between the two so the name depends on which I call it first. But for today it is cauliflower rice. What I like about this is that it is quick, easy, gluten free and low on carbs. So whenever I over indulge, I fall back to eating this cauliflower rice for a few days with whatever left over’s I have in the fridge and everything is all right with the world again. Plus it hits a lot of the diets out there including the 5:2 diet, paleo diet and a low points side dish on the weightwatchers diet. This one has definitely put me in the good books of a lot of friends.
Before I share the cauliflower rice recipe here are a few tips for getting the best out of your final dish.
My personal preference is to eat this rice with the ‘drier’ sauces so as not to end up with a liquid logged rice dish. Basically, don’t pour a casserole over it. You can steam the cauliflower rice with a little bit of water in the pot – But I prefer the drier taste of frying it which also removed the likelihood of ending up with ‘soggy’ rice. You can even fry it without the oil in a non stick frying pan.
Cauliflower has a subtle flavour which means it carry other flavours very well. A quick easy way to add flavour to this is to squeeze on some lemon or orange juice.
Now go try this cauliflower rice yourself and enjoy every single mouthful. Believe it or not, this cauliflower rice (without the tahini yoghurt) goes well with my easy chilli chicken recipe and this delectable Instant Pot Lamb Shoulder. This is my second post in a pantry staple spotlight on cauliflower. See this post on how to make cauliflower couscous.
