← Nouns Cooking · Plant-Based

Ingredients

• 1 medium cauliflower (about 700 g), leaves removed
• 1 tbsp Olive oil
• 1 tsp Cumin seeds
• 1 clove Garlic, finely chopped
• ½ Lime, juiced
• 1 handful Coriander (cilantro), chopped
• ½ tsp Salt

Method

1. Cut the cauliflower into florets. Grate them on the coarse side of a box grater, or pulse in a food processor in batches until they look like rice grains. Don't over-blitz or it turns mushy.
2. Spread the cauliflower on a clean tea towel and pat dry.
3. Heat the oil in a large frying pan over medium-high heat. Toast the cumin seeds for 30 seconds until they crackle, then add the garlic for a few seconds.
4. Add the cauliflower and salt and stir-fry for 5–6 min, until hot, just tender and lightly golden in places. Stir in the lime juice and coriander and serve.

Tips

• About 6 g carbs per serving.
• Raw riced cauliflower freezes well; cook it straight from frozen and allow an extra 2 minutes.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats