How To Make Cauliflower Rice

Wash and thoroughly dry the cauliflower. Remove any green leaves.

Cut the cauliflower into florets and cut the core into small pieces.

Place all the cut cauliflower pieces into a food processor and pulse for around 20 seconds until the texture resembles rice.

Cut the cauliflower and the core into large pieces.

Using the small-sized holes of the box grater and finely grate the cauliflower including the core until the texture resembles rice.

Cut the cauliflower and core int small pieces with a large sharp knife.

Continue chopping until the texture resembles rice.

Heat up a wok or frying pan with 2 tablespoons extra virgin olive oil.

Transfer all the cauliflower rice and salt into the wok or frying pan and briefly stir-fry for 1 minute on medium heat.

Add in half of the spring onions (scallions) and stir-fry for another 2 to 4 minutes on medium heat. Stirring frequently.

Garnish with some coriander (cilantro) and spring onions (scallions) and serve as a side dish or as a substitute for rice.

Transfer all the cauliflower rice, half of the spring onion (scallions), extra virgin olive oil and salt into a large bowl or deep plate. Stir and mix well.

Place a steaming rack into the wok or pot and fill with 1/3 full of water. Bring to a rolling boil.

Put the bowl or deep plate on top of the steaming rack. Cover with lid and steam for around 5 minutes. You can use any type of steamer.

Garnish with coriander (cilantro) and spring onions (shallots) and serve as a side dish or as a substitute for rice.