Cauliflower rice is the perfect low-carb side dish that comes together in minutes. Cauliflower is full of fibre and also contains a compound called DIM that supports healthy oestrogen detoxification.
Recipe
Ingredients
- 1 cauliflower, cut into florets
- Olive oil
- Salt and pepper
Method
- Remove the greens and cut the cauliflower into florets. Place into a food processor and blend until its broken down into tiny, rice-sized pieces.
- Take a large pan and fill with 2 inches of water. Bring to the boil.
- Add in the cauliflower, place a lid firmly on top of the pan, and leave to steam for around 7-8 minutes, or until tender.
- Drain the cauliflower, season with salt and pepper and drizzle with olive oil to serve.
- The cauliflower will keep in a sealed container in the fridge for up to 3 days or in the freezer for up to 1 month.
- Pro tip! Freeze any extra cauliflower to add into smoothies for an easy breakfast during the week
Serving suggestions
Cauliflower rice is the perfect accompaniment to our Chicken Curry or Cod, Olive and Tomato Stew.