Many supermarkets are now carrying “riced” cauliflower in the fresh food and frozen sections. Very simply, “riced” means that the vegetables are chopped up very finely to resemble the size of rice. You can do this quickly at home in a food processer or chop coarsely by hand for a chunkier style. A great accompaniment to any main meal, particularly stir-fries, casseroles or curries. I highly recommend using a quality stock powder such as the premium organic San Elk range - makes all the difference with this dish!
Preparation time: 20 minutes
Servings: 4 serves
1 small onion, finely chopped
3 cloves garlic, crushed
600-800g cauliflower, riced
¼ cup water
2 tsp chicken stock powder (eg. San Elk brand)
Salt to taste
Shortening of preference for frying – butter, coconut oil, extra virgin olive oil, ghee, lard
1. Heat large frypan or wok and use 2 tblsp of shortening to fry onion on high heat until soft.
2. Add garlic to pan and stir through then add all other ingredients.
3. Turn heat down to medium and turn mixture often with wooden spatula to cook.
4. Once vegetables are tender and cooked, season to taste then serve.