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Cauliflower Rice

Serves: 4 people

Prep time: 30 min

Cooking time: 15 min


4 salmon fillets

½ large cauliflower ground into “cauli rice”

1 large leek

1 large (or 2 medium) carrot

4 garlic gloves

4tbsp olive oil (for cooking salmon and vegetables)

1tsp fennel seeds

1tsp cumin

1tsp coriander

One handful of fresh (or frozen) parsley (could use spinach)


Once your prepped your “cauliflower rice” (see the instructions below), chop the leek, the garlic and grate the carrot (can use the processor for the carrot too).

Slightly fry the vegetables with 2tbsp of olive oil for 5 minutes.

Add the cauliflower rice to the mix, stir well.

Add the spices and cook for 12-15 minutes until the vegetables cooked through.

Add fresh parsley, stir well and cook for another 2 minutes.

While the cauli rice is cooking, place salmon fillets into a tray with some olive oil, sprinkle some dry coriander and cook at 180°C for 12-15 minutes.

How to make “cauliflower rice”

Wash a cauliflower head and cut into florets. Start from the stem, chopping off the green leaves first and then continue to cut each floret. You can peel the outer skin of the cauliflower stem, chop it in pieces and use the stem in your “cauli rice” too!

Grind florets in a kitchen processor into rice-grain like consistency.  I suggest using small batches and grind batch by batch until you use the whole head.  You can easily freeze excess cauli rice for the future easy dinners.

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