Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes.

Can I freeze this cauliflower rice? It’s not recommended as cauliflower can become mushy when frozen and thawed. It’s best ...

If the cauliflower rice looks or smells off, it’s best to discard it to avoid the risk of foodborne illness. Generally, ...

Serve this cauliflower rice with chicken tenders and a small bowl of natural, unsweetened yoghurt mixed with a few finely shredded mint leaves. Use store bought chicken tenders found in the ...

2. In a pan, heat olive oil and crackle cumin seed, add chopped ginger, chopped green chilli and saute for 10-15 seconds. 3. Stir-in pulsed cauliflower and cook for a minute or till tender. 4. Take ...

Vegan crispy, sticky cauliflower and rice Recipe taken from Rachel Ama’s Vegan Eats Serves: 3 Preparation time: 10 mins Cooking time: 20 - 25 mins Ingredients 120g plain flour 240ml plant-based ...

Preheat the oven to 200C/180C Fan/Gas 6. To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and ...

A quick and easy salad recipe made with pulsed cauliflower and roasted silvered almonds. The pulsed cauliflower gives this salad a fluffy texture. It is light and super healthy. Roast the almonds with ...