Harissa cauliflower rice
1 tbsp. olive oil
harissa or paprika
Preparation time – 10 mins, cooking time – 20 mins
Using a knife cut around the core of the cauliflower, breaking off the florets using a knife, cut around the cauliflower florets, discarding the stalk (you can keep this part to put into soups) so you have a chunky rice texture.
Put the cauliflower in the bowl and add sea salt, harissa or paprika and black pepper and mix together then add in 1 tbsp. olive oil, massage into the florets.
Using a non stick frying pan add the cauliflower into the pan on a medium/high heat for 20 minutes, keep turning over the cauliflower rice (every 3-5 minutes) to prevent burning.
Once browned all over with a slight crunch, take off the heat and serve on a platter.
I love cauliflower rice and the addition of the harissa gives it that extra spice. Perfect served as a side dish or sprinkled over salad.
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