Cauliflower rice

Cauliflower rice

This healthy, high fibre, low fat dish is packed with natural goodness and flavour. It’s easy to make, very satisfying to eat, but light on calories. The perfect summer meal for lunch or dinner.

  • 1 cauliflower, roughly chopped
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 red capsicum, diced
  • ½ red onion, diced
  • ¼ bunch garlic chives, chopped finely
  • 2 spring onions, chopped finely
  • ¼ cup seeds (pumpkin, sunflowers, sesame)
  • 2 tablespoons tamari
  • 2 tablespoons coconut oil
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  1. Preheat oven to 160ºC.
  2. Place cauliflower in a food processor and pulse until it looks like rice.
  3. Drizzle the seed mix with a little tamari and toss to coat. Place on a tray lined with baking paper and bake in the oven for 5-10 minutes. Remove and allow to cool.
  4. Dice and chop all the other vegetables.
  5. Heat coconut and sesame oil in a wok and sauté the red onion, garlic chives, ginger and carrot for about 3 minutes until it is fragrant and soft.
  6. Add Cauliflower, zucchini and capsicum and toss until warmed through.
  7. Remove from stove and stir through the remaining tamari and spring onions.
  8. Serve in a bowl with the seed mix on top.

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.

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