Name: How To Make Cauliflower Rice /Couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 medium head cauliflower; 1 onion, chopped in little cubes; 1 tablespoon coconut oil; 2 big carrots (chopped in little pieces); 70 grams green peas (frozen or rinsed from a glass jar); 1/2 cup (120 ml) water; sea salt and black pepper to taste; 1 cube vegetable bouillon; optional: spices such as turmeric, cumin and garlic powder (optional, add a bit of vegetable broth)

Description

Cauliflower rice is simple, light and delicious and can be added to many dishes. Light, fluffy, and easy to prepare.

Ingredients

Scale

1 medium head cauliflower
1 onion, chopped in little cubes
1 tablespoon coconut oil
2 big carrots (chopped in little pieces)
70 grams green peas (frozen or rinsed from a glass jar)
1/2 cup (120 ml) water
sea salt and black pepper to taste
1 cube vegetable bouillon
optional: spices such as turmeric, cumin and garlic powder (optional, add a bit of vegetable broth)

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Instructions

Wash and cut the cauliflower into florets and puls until completely broken down in the food processor to create ”rice”.
Heat a skillet over medium-high heat and melt about a tablespoon of coconut oil to coat the bottom. Add the chopped onion.
Once the onion is gold-brown add the vegetable bouillon cube, water, cauliflower rice and carrots and cook for about 5 minutes, or until it’s softened (and the water is evaporated).
In the last few minutes add the green peas.
Season with salt and pepper and spices to taste.

Notes

For extra flavor add some chopped herbs or fresh lime juice after the rice is done cooking or a bit of tamari/soy sauce.
Tip: freeze the cauliflower rice after pulsing in the food processor. The rice can be sealed in an airtight container and frozen for up to three months. Thaw for a few minutes before cooking.