My Instagram account is littered with photos of the various meals I make for my lunch, which is what this lovely plateful of food was. I don’t eat sandwiches, or anything bread based that might typically be considered ‘lunch’ food, hence why my lunches might seem quite colourful; as with everything I eat, I make myself healthy, tasty lunches, packed full of flavour and spices and goodness, and this was no different..
I hadn’t made any ‘cauliflower rice’ for a while so this was a bit of a change, thrown together with some cooked quinoa and some of my favourites green goodness sauce, it was a plate of fabulous…served on a fabulous plate!
Cauliflower rice is made by chopping fresh cauliflower into florets, then chopping the florets up in a blender until the cauliflower resembles ‘rice’. You end up having to keep taking the lid off the blender and scraping the sides done to achieve this, plus it’s best not to overfill the blender and to do it in batches.
If you end up with far more ‘rice’ than you wanted, as the cauliflower does break down to a huge pile of ‘rice’, you can store it in a sealed container in the fridge for a couple of days.
I then tend to fry my cauliflower rice in a wide bottom pan with some coconut oil and any chosen garlic and/or spices. This time I added the cooked quinoa because I had some to use up and it added protein to the dish.
And I even licked the plate!
I’ve made cauliflower rice before with turmeric, coconut and black garlic, and on the same week as I made this, Judy also experimented with cauliflower rice – these may just give you some other ideas for yours.