Spicy Zucchini Cauliflower Rice Recipes

SPICY ZUCCHINI CAULIFLOWER RICE

Steps:

• Preheat the oven to 200C/400F degrees
• Trim the leaves and stalks from the cauliflower and cut into florets.
• Make the cauliflower rice by either grating the florets, or using a food processor to blitz them.
• Place the cauliflower rice on a parchment paper lined baking tray and drizzle with half of the oil.
• Bake for 15 minutes, turning over half way through with a spoon or spatula.
• Heat half of the olive oil in a frying pan.
• Add the zucchini and cook for 5 - 8 minutes until slightly golden.
• Add the jalapeno and spring onions and cook for a further 5 minutes.
• Add the spices and stir thoroughly. Set aside.
• When the cauliflower rice is cooked, stir in the spicy zucchini mixture until all of the cauliflower is coated.
• Eat and enjoy!

SPICED CAULIFLOWER RICE

Steps:

• Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)
• Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
• Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds.
• Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.

EASY ZUCCHINI CAULIFLOWER RICE

Steps:

• Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency. Set aside.
• Add oil on pot or skillet over medium heat. Sauté onion for about 5 minutes. Then add zucchini, garlic powder, salt and black pepper. Cook for about 4 minutes.
• Add riced cauliflower, pesto and mix everything well. Cook until tender.
• When it's time to serve, top with hemp seeds and fresh chopped parsley.