Thursday 12 March 2015


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 veggie stew - 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.


  1. I've always wondered how it was done. Erm, can you use a blender?

    1. For sure, but you'd need to be careful when pulsing it so it doesn't turn to mush completely. Perhaps pulse and mix the cauliflower around as you go along.

    2. You answered my question too re: blender—thanks Tomi!

  2. Just made some and had it with stew, surprisingly good and quite filling. Will try making some jollof with it, wish me luck. xx

    1. Ooh glad you like it. You read my mind - cauliflower jollof is definitely on the cards. Can't wait to see how yours turns out xx

  3. When cooking its white, do u put salt to d cauliflower?