Cauliflower rice has honestly become one of my favourite side dishes with dinner. It is so quick and easy to make and there is an endless list of ways you can make it. I honestly don’t think I have made it the exact same way more than once. This is a great thing because it means you can alter recipes to the ingredients that you have available to you. I would love to share more of my cauliflower recipes with you so if you would like to see more please let me know! As always, if you do make this recipe please send me a picture because I would LOVE to see!
Note: Cauliflower rice can be purchased in the freezer section of the supermarket or in the fresh produce section. Alternatively, you can take two heads of cauliflower and pulse the florets in a food processor until it reaches the consistency of rice.
RECIPE (serves 4 as a side)
2 large sweet potatoes
3 tbsp olive oil
2 tbsp butter
1 clove garlic, crushed
½ red onion, finely diced
4 cups cauliflower rice (fresh or frozen)
½ cup kalamata olives
1 tbsp paprika
Fresh parsley, chopped
3 tbsp sesame seeds (black or white)
Cut up the sweet potato into 1 inch x 1 inch cubes. Place them in a large non-stick baking tray. Drizzle over the olive oil and add a good sprinkling of salt. Bake in a 180C oven for 45 minutes.
Remove the sweet potato from the oven and allow to cool.
In a non-stick pan over high heat add the butter, garlic and onion. Once the garlic and onion have become aromatic and the butter has melted add in the cauliflower and a generous sprinkling of salt. Sauté continuously for three to five minutes until the cauliflower is completely cooked through (make sure you don’t overcook the cauliflower because it will go mushy).
Add in the olives and paprika. Mix until combined.
Add in the roasted sweet potato and fresh parsley.
Pour in a serving bowl and top it with the sesame seeds.