I’ve been reading about cauliflower rice for yonks but I’ve never gotten round to trying it. Simple doesn’t even cover it guys, this is crazy easy, really tasty and so filling!
First things first, you do not need a blender! If you have been put off making cauliflower rice because all of the recipes online say that you must blitz your cauliflower then IGNORE THEM! All you need if you don’t have a blender is a grater and lets face it, we all have a grater in a cupboard somewhere.
So what did I put in my cauliflower rice?
1 teaspoon coconut oil
5 cups of grated cauliflower
1/2 cup onion
1 cup tomatoes
1 cup tofu
1 teaspoon garlic salt
1 cup button mushrooms
1/5 cup dried apricots
1/4 cup raisins
1 cup spinach
To start with, grate your cauliflower (or whack it all in a blender if you have one), 5 cups is around one cauliflower so if you can’t be bothered measuring it out or you hate waste like me, just grate the full thing! Don’t worry if the cauliflower isn’t even, it really don’t matter when it’s cooked. Pop the cauliflower in a bowl and leave it to the side for now.
Grab the tofu, onions and tomatoes, the veg needs to be pretty finely chopped and cube the tofu so that you have chunks of tofu roughly 1cm wide. Now it’s time to start cooking, in a large frying pan, melt the coconut oil. Once it’s heated, through in the tofu, onions, tomatoes and garlic salt, leave this to cook gently – keep stirring! In a separate pan, cook off the button mushrooms in a little water (I only do this so that the onions don’t go grey but if you don’t mind the colour that mushrooms go then whack them all in the same pan).
When the onions are translucent and the tofu slightly browned you can throw in the cauliflower to cook. You want to fry the cauliflower for around 10 minutes, keep it moving, stir often and add in the mushrooms and fruits as you cook it.
Now this could be eaten hot but I think it’s better cold! So I waited for it to cool, then added some spinach before plating up one serving for my dinner and two lunches.