Cauliflower rice


  • 1 Cauliflower (leaves removed)
  • 4 cloves garlic (or a  massive squeeze of garlic puree)
  • ¼ – ½ pint stock (chicken is best but any will do)
  • Coconut Oil
  • Salt and Pepper to season


  1. Cut the whites of the cauliflower up and put into a food processor. Blend until the raw cauliflower has the consistency of rice (if you don’t have a food processer / blender you can always use a cheese grater!)
  2. Heat up a teaspoon of coconut oil in a frying pan over a medium heat. Add the rice to the pan along with the garlic. Cook for about 5 minutes and season. Keep stirring it to prevent it sticking to the pan.
  3. Add the stock and let it reduce down for about 10 minutes until you get the perfect consistency – not too hard and not soggy !



Tailor your rice to your recipe. If you are cooking Mexican food – add in a tbsp. of coriander, if Caribbean add in Thyme………….

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