I have been making this cauliflower rice a lot lately because it is so easy to whip up, it’s incredibly yummy and nutritious. The first time I made it I thought that my husband, Cameron would not enjoy it at all because he doesn’t enjoy my cauliflower mash or being overloaded with vegetables on his plate.
I was really surprised to see him going back for seconds and raving about how he enjoyed it! So this recipe is a winner and has got the husband tick of approval.
This is a very filling meal on its own or you can make it as a side dish or serve it just as you would ordinarily use rice.
What I really love about this dish apart from the flavour, is that it is basically all vegetables, so it is extremely healthy and a great way to get those so important veggie serves in.
- ½ cauliflower
- 1 zucchini, diced
- ½ capsicum, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- ½ teaspoon fresh ginger
- 1 red chilli, finely sliced (optional)
- 1 tablespoon cumin powder
- ½ teaspoon paprika
- ½ teaspoon chilli powder (optional)
- Salt & pepper to taste
- 1 handful fresh coriander, chopped
- 2 tablespoons olive oil
- Cut the cauliflower into smaller pieces and place in a food processor or blender. Pulse to chop the cauliflower into rice size bits being careful not to over blend and turn into mush.
- Finely dice the zucchini, capsicum & onion.
- Over a medium heat, place the olive oil in a large pan or wok.
- Saute the onion, garlic, chilli & ginger for a couple of minutes.
- Add the zucchini & capsicum, saute for a further few minutes.
- Then add the cumin, paprika, chilli powder, salt & pepper to taste.
- Combine all the ingredients then add the cauliflower rice & mix through.
- Mix around for a few minutes over the heat to allow the cauliflower to cook for a little.
- Add the chopped coriander and take off the heat.
- Serve as a side or a entire meal with a side of smashed avocado
Made the Mexican Cauliflower Rice dish last night and it was brilliant, served it with some marinated chicken tenders (lemon juice, honey, chilli and coriander paste), with diced avocado on the side.
As we have some rice left over I thought it would go well sprinkled inside egg omelettes for tea tonight.
Thank you for a fresh, healthy salad/dinner option.
Hi Annie. I am glad that you loved the recipe. It is such a good one! 🙂
I’m sorry this is so silly but, I don’t cook a whole lot, I’m trying to, and of course trying to make it healthy so when i found this website I got excited! Now for the dumb silly question ….. when you say 1/2 cauliflower – you mean like buying a head of cauliflower and cutting it in half right??? Sorry I just want to get the recipe right :/
Hi Tiffany. I am glad that you have found me and that is not a silly question at all. Yes that is exactly what I mean, so just get a cauliflower head and cut it in half. You can even keep the stalk and process that down to cauliflower rice. I hope that you enjoy the recipes. Good luck with your cooking 🙂 xx
Made this tonight. So yummy!
My food processor is broken so I just had chunkier cauliflower and it was still great.
Thank you for all your wonderful recipes.
Hi Sharne 🙂 Thanks for stopping by. I am glad that you are loving the recipes! xx