I have a confession to make: I’d never eaten cauliflower in my whole life until I used it to make rice. I just thought it was broccoli’s older cousin who I’d also hate the taste of because to me, broccoli is the worst.
Guess what, you guys? Turns out it’s delicious when you turn it into rice and pan fry it with some onion in olive oil and spices!
This goes beautifully with slow cooked meats and roast veggies. I’ve even popped it into pulled pork burritos instead of rice and it’s delicious!
Handy wee tip: You can make the cauliflower rice ahead of time or for meal prep and keep it in the fridge until you’re ready to fry it up.
Mediterranean Spiced Cauliflower Rice
Serves 4-6 as a side
½ a head of cauliflower1 tablespoon extra virgin olive oil1 spanish onion, diced1 teaspoon garlic powder1 teaspoon dried rosemary½ teaspoon cumin1 teaspoon oregano1 teaspoon cinnamonSalt and pepper
Cut up the cauliflower into small florets discarding the stems and leaves.
Pop the cauliflower florets into a food processor or high speed blender and pulse until it turns into a rice-like texture.
Add olive oil to a large frying on medium heat. Add onion and cook until soft. Then add the cauliflower rice and stir to combine, making sure the rice is evenly coated with the oil.
Add spices and continue to stir until the rice becomes fragrant.
Serve immediately and store any leftovers in an airtight container in the fridge.