This cauliflower rice recipe features fresh and fragrant rosemary flavours perfectly for a side dish

Serves 4 side dishes


1 medium-large head cauliflower or 500g store-bought cauliflower rice

2 tablespoons extra-virgin olive oil or coconut oil

1/4 teaspoon fine sea salt

1/4 cup chopped rosemary

1 tablespoon coconut milk

Freshly ground black pepper, to taste


If you’re working with a head of cauliflower, cut it into medium chunks and discard the core. Working in batches, pulse the chunks in a food processor with the S-blade until they’re broken into tiny pieces, just bigger than couscous. Wrap the cauliflower rice in clean paper towels, twist, and squeeze as much water as possible from the rice — you might be surprised by how much water you can wring out. Heat a skillet and add the oil. Add the chopped rosemary and let it fry for about 1 minute. Add the cauliflower rice, coconut milk and salt, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes. Remove the skillet from the heat. Stir in more of the chopped rosemary. Season to taste with salt and pepper, and serve warm.

©2020 Woodhill Dieticians