As you may know, I’m always looking for new things to eat for lunch at work and I thought it might be worth exploring this cauliflower rice trend, to see if it lived up to the hype. As you can eat it hot or cold, it’s really versatile and does actually make a really easy desk lunch.
My main struggle was to get much flavour into it, and ended up reaching for the harrissa and garlic in the end to bring it to life. I think some of the more Asian inspired flavours might be more flavourful especially fi you’re using sesame oil or soy, they’d really perk it up.
My other ingredients were just leftovers from the fridge – peppers, feta cheese, basil and some asparagus that needed eating up. You could easily add meats to this if you wanted (some pancetta might be nice) but I went veggie. It’s easy to make if you don’t have a food processor, I simply grated my whole head of cauliflower to make two decent portions.
Asparagus, Pepper and Feta Cauliflower Rice
- 1 medium head of cauliflower, washed and leaves removed
- 1 yellow bell pepper
- 1 small shallot or onion
- Handful asparagus spears
- 1/4 block feta cheese
- Handful fresh basil
- 2-3 cloves garlic
- 2 teaspoons harissa paste (optional)
- Rapeseed or vegetable oil of frying
Preheat oven to 180c. Grate your cauliflower using a cheese grater to make the “rice” and spread out on a lightly oiled baking tray. Place in oven for 20-30 minutes. You can microwave or steam it, but I found that baking it gives it a nice nuttier flavour.
Meanwhile, finely chop the garlic, and chop your veg into chunks and lightly soften in the oil with the garlic. You could roast the vegetables too alternatively, but I was bored and didn’t want to wait around. Put your asparagus in right at the end so it doesn’t get overcooked.
Check on the rice, if its browned slightly where it’s been touching the baking tray it should be ready! Stir in your vegetables and crumble up your feta on top. Add your fresh basil and eat hot or cold!