Cauliflower rice

It is 2015, a New Year for a New You! Or so the TV adverts tell me. Every year I cringe when I go to the gym, as I know that for the next two months it will be packed. Packed by people who are, admirably, trying to start a new resolution. Except of course the majority will stop in a months time. Until then they will  hog machines, or use them in a manner that will likely end in tears.

This year is different for me, I now have to join this group to be fit enough for upcoming nuptials. Joy beyond joy, the next five months of my life may very well consist of lightly salted rice cakes and herbal tea. My strategy to avoid such a tasteless fate,make subtle changes.

I never understood why people have a wholesale change of diet (Atkins anyone?), but changing small things in your diet is an idea I can get behind. Tonight it was rice.

Yes rice, that lovely starchy and subtle grain that can really bring a meal together, can soak up the juice in a burrito or be the key element of paella. Being as I live in Britain, and curry is an essential part of anyones diet, I decided to tackle the rice here. A curry without rice is just, well, weird. You NEED rice. In my case, making cauliflower rice.

Yes, I got the original idea from Jamie Oliver, and the process is simple. Take a cauliflower, trim the leafy bits and blitz it in the blender. You then place this in a bowl (covered in plastic wrap) in the microwave and zap it for a few minutes. Done. Except I found it lacking a bit a flavour with a curry, which traditionally is a pilau rice.

Solution? mix it up a bit.

We have the blitz cauliflower, but rather than microwave it we will be frying it. The principle it, the cauliflower already has a lot of water, the heat (microwave or frying pan) just releases the water as it cooks. First a bit of oil in the pan (coconut, olive, just something to help the veg), followed by garlic and onion. Once it has started to cook add a bay leaf, cinnamon stick, cloves, cardamon pods and some saffron. When the onions are translucent and the whole thing smells lovely, we add the cauliflower. Slowly mix together and stir as the cauliflower cooks. It shouldn’t really brown here, and if it does your pan is too hot.

When finished, top with your curry. Result.


  • 1 head of cauliflower, blitzed in the chopper
  • 1 onion, finely chopped
  • 4 cardamom pods
  • 5-6 cloves of garlic
  • 8 cloves
  • 1 cinnamon stick
  • pinch of saffron
  • a bay leaf or two
  • a dash of coconut or olive oil.

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