Cauliflower Rice

This is deliciously healthy and versatile way to use cauliflower. It takes only 5 minutes to whizz up, can be eaten raw or lightly sautéd, and can replace rice or couscous in any dish. Cauliflower rice makes a great gluten-free option; and even the kids will love it and not even notice they’re actually eating a vegetable. 

Serves 6-8

1 medium-sized cauliflower
2 tbsp olive oil
Zest and juice of 1 lemon
NZ sea salt and freshly ground black pepper
1/2 cup NZ macadamia nuts, roasted and chopped
1/4 cup chopped fresh Italian parsley leaves

1. Cut the cauliflower into small florets, trimming out and discarding the hard inner core. 

2. Working in 2-3 batches, pulse the florets in a food processor until broken down into small grain-sized granules. Take care not to over process or you will end up with mush. Re-process any large pieces that don’t break up first time around.

3. Transfer the processed cauliflower to a large bowl. Drizzle with oil and lemon juice, season with salt and pepper and toss well. Serve scattered with nuts, parsley and lemon zest. 

Note: Cauliflower rice can be eaten raw, tossed like a grain into a salad or cold side dish. Alternatively, cooking makes the cauliflower more tender and rice-like. To do this, heat a little olive oil or butter in a large frying pan over medium heat. Stir in the cauliflower rice and sprinkle with a little salt. Cover and cook for 5 to 8 minutes, stirring occasionally, until as tender as you like it to be.