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  1. Pre-heat the oven to 200 ℃.
  2. Take a whole cauliflower. Cut into florets and then blitz in batches in a food processor. Please don’t over-process, as you will have cauliflower crumbs, not rice.
  3. When you have what closely resembles rice, put into a bowl and add liberal amounts of oil and flavours. If using pancetta or chorizo, cook-off in a dry frying pan first and then tip the cooked sausage and it’s oil in and mix
  4. Now spread this on to a baking sheet or casserole dish and place in the oven for about 20-25 minutes, tossing and turning a few times.
  5. You could also do this in a frying pan, especially if you wanted to fry off some garlic or ginger with it.
  6. When the cauliflower rice is beginning to golden on the edges it is ready.
  7. This will keep in the fridge for a week.