Cauliflower rice

Have you ever found that rice can leave you feeling bloated but this delicious recipe gives you the perfect alternative in a tasty cauliflower rice. It compliments most diets and is satisfying as a main course for 2 or side dish for 4.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 261
% Daily Value *
Total Fat 5g8%
Saturated Fat 2g10%
Total Carbohydrate 37g13%
Dietary Fiber 12g48%
Sugars 15g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time5 mins
Total Time10 mins
Yields2 Servings

Ingredients

1 medium Cauliflower head broken into florets
1 tbsp Sesame oil
2 cloves Garlic
1 Pepper
1 cup Frozen peas
1 cup Sweetcorn
4 Spring onions sliced
1 tbsp Tamari, soy sauce
½ tsp Chilli flakes
sprinkle Salt and pepper to taste
2 Eggs beaten

Method

1

In a blender or food processor, blitz the cauliflower until it forms "rice".

2

Heat a tablespoon of sesame oil in a pan until warm. Gently fry the garlic for 1-2 minutes.

3

Add in the cauliflower, pepper and spring onions, as well as the chilli flakes and 1.5 tbsp tamari, and cook, stirring often, until the cauliflower is golden and cooked.

4

Add in the peas and sweetcorn and heat through.

5

Season to taste, adding more tamari too if desired (we use up to 3 tbsp), then shift the 'rice' slightly so that there is a gap in the pan.

6

Add in the eggs and allow to warm for 10-20 seconds, or until it begins to set.

7

Using a spatula, stir the egg around the pan to combine with the rice and allow to heat through for 1-2 minutes, or until cooked through.

8

Serve immediately and scatter with more spring onions, if desired.