Cauliflower Rice

Storing and Planning Ahead

Keeps in the fridge for up to 4 days. Reheat in a hot pan for 2 minutes. The raw riced cauliflower freezes for 3 months.

Cauliflower Rice: The Method

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1. Trim the cauliflower and cut it into florets, discarding the tough core. Pulse the florets in a food processor in two batches, in short bursts, until they are the size of rice grains. If you have no processor, grate them on the coarse side of a box grater.

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2. Spread the riced cauliflower on a clean tea towel and pat it dry to take off the surface moisture.

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3. Heat the oil in a large frying pan over medium-high heat. Add the garlic and fry for 30 seconds, until fragrant but not coloured.

   Mark done Start 30 sec timer

4. Add the cauliflower and the salt. Cook for 5 to 6 minutes, stirring often, until tender with a little bite and just starting to colour at the edges.

   Mark done Start 5 min timer

5. Take the pan off the heat and stir in the lemon juice, parsley and a few grinds of pepper. Serve at once.

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Worth Knowing

• Pulse in short bursts and stop while the pieces are still distinct. Run continuously, the processor turns the cauliflower into a paste.
• Use the widest pan you have and do not overcrowd it. A crowded pan traps steam, and steam is what turns the grains soggy.
• Stop cooking while it still has some bite. It softens further from its own heat on the way to the table.

What to Put Next to It

Chicken curry · Chilli con carne · Grilled salmon

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Questions About Cauliflower Rice

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.