This recipe can be labelled with all the buzzwords: low-calorie, gluten free, low-carb, vegan. Combine it with a nice curry and you will not be sorry.
I am trying to cut down on calories a bit, so I was very happy to find a recipe for “fake rice,” a cauliflower dish that emulates rice for a fraction of the calories. This recipe is from a book The Low-carb Gourmet by Karen Barnaby; I am not following the low-carb diet, but I do find that cutting out the starch in my meal reduces the number of calories in a dish dramatically.
Cauliflower rice goes really well with anything saucy, and you can adapt it by adding some curry powder, or some lemon zest, or some chilli powder.
This is one recipe where it would be very handy to have a food processor, but if you do not have one, a simple grater will do.
Cauliflower rice
Ingredients
- 450 g cauliflower
- 30 g butter
- 1 garlic clove, crushed
- 1 spring onion, thinly sliced
- salt and pepper, to taste
- chives for decoration, optional
Instructions
- Grate or process the cauliflower.
- Melt the butter in a frying pan over medium heat. Add the garlic and fry until it sizzles.
- Add the cauliflower, sprinkle with some salt, and stir-fry until tender-crisp, about 5 to 8 minutes.
- Stir in the spring onions, chives, and season to taste with pepper. Check the seasoning and serve.