I've been away for a few days, experiencing what California has to offer in the way of vegan food and dining. Before I share that experience, here's a recipe that's been long overdue to appear on the blog...
Cauliflower rice has been on my to-do list for the longest time so I'm incredibly excited to share this easy, delicious, no-fuss recipe. If you're after a lighter alternative to regular brown, white or basmati rice, then this is a must-try for you. Spice it up on its own, or serve it with a tasty vegetable stew/sauce - the choice is yours. I had mine with a red pepper stew made with bite-size chunks of jerusalem artichokes.
- 1 large cauliflower
- 1 tsp olive oil
- fresh thyme
Cut the cauliflower into small florets, discard the outer leaves.
Place the florets in a food processor.
Pulse until you are left with a grainy rice-like consistency. Be careful not to blend it excessively. Take out any large lumps that escaped the blade.
Heat a teaspoon of olive oil in a large pan and add the cauliflower rice. Stir and cover. Leave to cook on low heat for 5-7 minutes until the cauliflower is slightly more tender and warmed all the way through. Alternatively, you can skip this step and have it raw. I wanted mine slightly warm and soft.
Serve with a generous sprinkling of fresh thyme. Eat on its own or with your favourite vegetable stew/sauce.