Herbed Cauliflower Rice with Tahini Yoghurt
This cauliflower rice is quick, easy, gluten free and low on carbs.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg (35oz) cauliflower (dry and cut into chunks)
- 1-2 tbsp vegetable oil
- 1 tsp cumin seeds
- Salt
- Ground black pepper
- A large handful of chopped coriander
- A large handful of chopped mint
- 12 tbsp yoghurt
- 4 tsp light tahini
- 6 tbsp lemon
- Salt to taste
Instructions
- 1
Add cauliflower chunks into the food processor and process until they are rice sized.
- 2
You might need to do this in 2 or 3 batches.
- 3
Don't over process as you don't want the cauliflower to turn into puree.
- 4
Heat 1 tbsp of oil in a large frying pan and add the cauliflower.
- 5
Stir fry the cauliflower rice for a few mins until it cooks to your taste.
- 6
You might need to do this in 2 batches adding more oil to the frying pan between each batch.
- 7
I like when it starts to get slightly golden brown but still has a bit of crunch to it.
- 8
Watch it carefully as the cauliflower can burn very quickly.
- 9
Take the rice off the hob and stir in the herbs.
- 10
Make the tahini sauce by mixing all the ingredients together and serve on the side for people to help themselves. You may need to add a tbsp of water if using thick strained yoghurt.
- 11
This goes very well which some grilled fish or grilled summer vegetables.