How to Cook | How to Make Cauliflower Rice or Couscous

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Think of how light Parmesan becomes when you grate it finely? Cauliflower is the same. What begins as a tough vegetable takes on a feather-light complexion when you grate it by hand or in a food processor. It can be eaten raw or cooked, reduces food waste as you use the hard stem and the florets and it takes just minutes to make.


1/2 cauliflower, leaves removed and cut into four pieces


1. Grate the cauliflower, including the tough stem, by hand on a grater using the large holes or in a food processor or Thermomix until it is evenly grated.

How to cook cauliflower rice or couscous

Heat a tablespoon or two of olive oil in a frying pan, add the grated cauliflower and cook over high heat until lightly golden, between 3-4  minutes.

This recipe has been triple-tested in the gréatfood test kitchen.

One way to use Cauliflower Rice or Cauliflower Couscous
Add it raw or cooked to salads (mix it with olive oil, lemon juice, finely chopped red onion, freshly chopped herbs, golden sultanas and toasted chopped nuts. Season with salt and freshly ground black pepper. Add cooked chicken, finely chopped Parma ham or cooked chorizo for a meat salad).

Pack the grated cauliflower into sealed bags and freeze for up to 3 months. This is a useful thing to do with leftover cauliflower or to use up any leftover cauliflower stems so you can recycle them in a soup or as rice or couscous later on.

Cauliflower rice or couscous can be used instead of rice or couscous if someone can’t or doesn’t want to eat those ingredients.


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