• 600g of store-bought cauliflower rice (or 2 processed medium-sized cauliflower heads)
  • 1 tbsp of finely chopped dill (dried or fresh)
  • 1 tsp of butter/olive oil
  • 2 small pepper (yellow or red)
  • 1/2 white onion
  • Pinch of salt
  • Black pepper
  • Fresh parsley

Colorful Cauliflower Rice

A satisfying and flavourful low-carb alternative.

There are 2 stages to this recipe.

First we will prepare and cook the cauliflower, then we will prepare the vegetables that will be mixed into it at the end.

Preparing the cauliflower:

  1. If you can't find store-bought cauliflower rice, here's how you make it: Place all the cauliflower florets in a food processor and pulse the cauliflower until each piece is rice-sized, and set-aside. If you don't have a food processor, this can also be done manually by dicing with a chef's knife.
  2. Once you have your raw cauliflower, place it into a pot and boil in hot water.
  3. Cook for 15 minutes until it is cooked, then strain and set aside.

Now we will prepare the vegetables:

  1. Start by dicing the onion and peppers, and set aside.
  2. Then, heat up a pan to a medium-heat with a generous knob of butter or dash of olive oil.
  3. Once the butter/oil is hot, add the diced vegetables and keep stirring until the onion starts to become soft, brown and partially translucent.
  4. At this point, we can add the dill, salt, black pepper.
  5. After a 2-3 more minutes, we can add the cooked (and strained) cauliflower and stir. It should resemble fried rice.
  6. After 2-3 more minutes of stirring, the cauliflower rice is finished and ready to be served.
  7. Garnish with fresh parsley.


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