CAULIFLOWER ‘RICE’

Trying to hide vegetables from a picky eater?

INGREDIENTS 

• 1 Head of cauliflower, roughly chopped 
• 1/2 cup almonds, roughly chopped 
• 1 Tbsp oil for cooking 
• 2 Cloves garlic, crushed 
• 1 small chilli, finely chopped 
• 1 lemon, juice and zest 
• 1 handful green herbs, chopped
  eg. Parsley, mint 
• Salt and pepper, to taste 

METHOD

1. Blitz cauliflower in a food processor for only a few seconds, until the mixture resembles rice or couscous. 
2. Pile into a tea towel and squeeze excess liquid out. Removing the liquid at the beginning avoids too much steaming during cooking. 
3. Toast the almonds in a dry pan over a medium heat for 3-5 minutes. Stir continuously to avoid burning. Set aside. 
4. Heat oil in a pan and cook garlic and chilli on medium heat for a couple of minutes. 
5. Add cauliflower and cook for about 5 minutes. 
6. Stir in lemon, parsley, almonds and salt and pepper. 
7. Heat for 1 minute, and then serve. 

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