CAULIFLOWER RICE
6 cups cauliflower florets (about 1 head)
3 tablespoons olive oil
2 cloves garlic, minced
1 cm ginger, minced
1/2 teaspoon vegetable spice
1/4 cup chopped fresh herbs, such as chives, coriander, parsley and/or basil
2 tsp lemon zest
1/4 red/yellow pepper
1/4 finely diced onion
1/4 diced tomato (optional)
2 tablespoons chopped celery
Pulse cauliflower florets in a food processor until chopped into rice-size pieces. You can cut this with a knife as well.
Heat oil in a large non-stick pan, medium heat.
Add onion, pepper and celery and fry till onion is translucent but not brown.
Add garlic and ginger together with tomato and cook till fragrant, about 30 seconds.
Add cauliflower rice,sprinkle with spices and cook, stirring continuously until slightly softened, 2-3 minutes.
Remove from heat, stir in herbs and lemon zest.
***Cauliflower rice can be refrigerated for up to 3 days. I freeze mine with great success.
***You can add any sauteed vegetables to your rice if you prefer.
Recipe and photo: Amanda Conradie
