Ingredients
Method
- Pulse onion and garlic first in a food processor and then add the cauliflower and pulse until mixture resembles rice, taking care not to over blend. Thermomix Tip: Use Reverse setting, 5 secs/Speed 5
- In a frying pan, add the coconut oil and when hot, add the cauliflower mixture. Fry over a medium heat for a few minutes, then add the spices, salt and pepper.
- Continue to cook until the cauliflower is soft but still retains a little “bite”
Notes
Serving Suggestion
Combine with quinoa; cook quinoa according to packet instructions (See TIP below) and mix with the cauliflower rice once cooked. Garish with fresh coriander Serve with a squeeze of lime.
TIP: Quinoa can sometimes be perceived as a tricky one to cook and you may resort to a (processed) ready-made option. There’s no need as it really is very simple. I always add a little less than the recommended amount of water and the idea is that once you bring the water to the boil, reduce to a low heat allowing the quinoa to absorb the water, until each grain splits to reveal a tiny “tail”. It will not work if you only allow the quinoa to steam by pouring boiling water; it needs to be cooked like rice. If the grain has not all opened, add a little more water.
Variations:
- Combine with Puy Lentil instead (or as well as!) for added protein and fibre
- Use smoked paprika and cumin for a Mexican twist
- Add a little feta or halloumi cheese for a delicious vegetarian main meal