Raw cauliflower ‘rice’

Raw cauliflower ‘rice’

By
From
The Natural Cook
Serves
2–4
Photographer
Laura Edwards

A nice way to eat raw cauliflower, this transforms the crunchy florets into a lovely salad. This technique also works well with carrots.

Ingredients

Quantity Ingredient
1/2 small cauliflower, (200g)
6 mint leaves
1/4 lemon, juiced
1 tablespoon extra virgin olive oil
pinch cumin seeds

Method

  1. Pull the leaves from the cauliflower and finely chop the most tender of them along with the mint. (Compost the thicker leaves.) Break the cauliflower into small florets and cut the stalk into pieces (peel it only if the skin is tough). Blend the cauliflower, in batches, to a fine rice-like consistency. Dress with the lemon juice and extra virgin oil, then season with the cumin and some salt and stir in the chopped leaves. Serve as part of a lunch or meze, with flatbread and other vegetable salads.

Variation

  • Celeriac rice: Follow the cauliflower ‘rice’ recipe using a peeled celeriac, seasoning with caraway seeds instead of cumin. So good. Serves 4 as a side salad.

Storage

  • The cauliflower ‘rice’ will keep in a sealed container in the fridge for three days.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again