Ok, I cannot believe I am about to say this BUT ... if I never ate a grain of rice again in my life it would be OK. To understand how big a statement that is from me you must understand that I LOVE RICE. I grew up in Malaysia. For the first 20 years of my life rice was my staple. I probably had it every day. However I have tried a substitute to rice and it's quite delicious. The humble cauliflower has completely shocked me. I have heard a few people talking about this magical thing called cauliflower rice, they were singing out praises like low carb, healthy, vegan, gluten free, no starch blah blah ... and I kept thinking so what, big deal. I love my rice and curry and there's no way in hell I would ever not eat rice.
Enter cauliflower rice ... I did decide to try it and was quite blown away at how delicious it was. Not only was it easy to make it was light and didn't leave me feeling bloated. The taste was sweet and nutty and texture not unlike cous cous. Long story short, love love love it. Truth be told though, I will never give up rice completely, but I most certainly will be having lots lots more of this cauliflower wizardry.
Cauliflower Rice
1 head of cauliflower
a little cooking oil or butter
salt
optional add ons like coriander, nuts, sultanas
1. Cut up the cauliflower into small chunks and put in food processor. Blitz it to a fine texture. Do not over blitz it though as you don't want mush.
2. Heat oil or butter in wok, toss cauliflower ruble through. You want to stir it about for about 5 minutes. All you want to do is put some heat through it and let the grains soften a little. This process also helps remove some moisture so your "rice" isn't wet.
3. If you want to add extra bits like toasted almonds or anything else do it now. Toss some salt through too.
4. Serve warm with curry.
