Cauliflower “Rice”

The genius trick of this recipe is to use low-carb, super-nutritious cauliflower to masquerade as rice! You will need a food processor for this recipe (or a lot of patience with a chef’s knife!)

Ingredients:

• 1 head of cauliflower

• 1 clove of garlic, minced

• 2 or 3 green onions, sliced thin

Directions:

1. Take a fresh head of cauliflower and cut out the core and green outer leaves.

2. Hold the cauliflower upside down on your cutting board and use your knife to cut the cauliflower into medium sized florets.

3. Dump it all in the food processor and buzz it up in short pulses, watching for the point when the cauliflower is chopped into little rice-sized bits. Do not allow the processor to keep going until you have a cauliflower puree!

4. To cook cauliflower rice, we like to use a wok. Pour some olive oil in the pan to sizzle.

5. Add a clove of chopped garlic and two or three chopped green onions. This is optional but adds great flavour.

6. Stir until fragrant, and then add all your riced cauliflower.

7. Stir fry for 5 minutes or so, and add salt and pepper, or a splash of tamari, at the end. You want the cauliflower to char and brown in spots.

Tips:

You can amp up the flavour with these additions:

• Minced ginger gives an Asian twist.

• Smoked paprika and onion powder make it smoky and delicious with lamb kofta.

• Chopped basil and oregano are always a favorite combination.