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How To Make Cauliflower Rice /Couscous

How To Make Cauliflower Rice /Couscous

  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2-3 big portions 1x
  • Category: side dish, rice, supper, meal, vegan
  • Cuisine: vegan, rice, healthy, paleo, grainfree, glutenfree, vegetarian

Description

A light and delicious way to make cauliflower rice/couscous. A simple recipe that can be added to any dish. Light, fluffy, and easy to prepare.


Ingredients

Scale
  • To make enough cauliflower rice for two to three big servings, start with one large cauliflower.
  • 1 head cauliflower, any size washed and cut into florets and pulsed until completely broken down in the food processor
  • one onion, chopped in little cubes
  • 1 tablespoon coconut oil
  • a few big carrots (chopped in little pieces)
  • 70 grams green peas (frozen or rinsed from a glass jar)
  • half a glass of water
  • spices such as turmeric, cumin and garlic powder (optional, add a bit of vegetable broth)
  • Celtic seas salt and black pepper to taste

Instructions

  1. Heat a skillet over medium-high heat and melt about a tablespoon of coconut oil to coat the bottom. Add the chopped onion. Once they turn gold brown add the broth, water, 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.
  2. It is also very tasty to add some chopped herbs or fresh lime juice after the rice is done cooking or a bit of tamari sauce.
  3. 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.

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