INGREDIENTS

1 Head of cauliflower
Salt and pepper
Italian mixed herbs
Olive oil
1 Tablespoon of butter

INSTRUCTIONS
• Grate or finely chop the cauliflower so that it resembles grains of rice (Use a grater or an electric vegetable chopper / blender)
• Wrap the raw cauliflower in a clean dish towel and squeeze out any excess water
• Heat a large frying pan with the olive oil
• Add the cauliflower
• With a fork, toss through the mixed herbs with the cauliflower until evenly spread out in the pan
• Put the lid on and turn down the heat
• Cook for about 5-6 minutes. Cauliflower should still have a slight crunchy texture to it.
• Once cooked, remove the lid, and fork through the butter and add the salt and pepper to taste.

VARIATIONS
1. Yellow rice for curries: Add a teaspoon of turmeric to the cauliflower.
2. Stir fry rice: Fry some garlic, diced onion, diced pepper and cooked bacon bits, before you add the cauliflower. Cook until the bacon is done, then add the cauliflower rice
3. For a risotto feel: Cook as above, add some garlic and at the end, pour in a cup of fresh cream and stir until it resembles a risotto.

Nutritional information is for 2 tablespoon serving.