above: vegetarian chilli and cauliflower rice
Generally I am very sceptical of dietary trends and don’t tend to pay too much attention to them. Every week there seems to be a new ‘superfood’ of some description, and some trends, in their ignorance, verge on being downright harmful. There are, however, a few things that catch on that are innovative — or at least imaginative — and one of these is the use of grated cauliflower as a rice or couscous substitute.
In India, the gobi is a much-revered vegetable, and I think it very sad that here in the West cauliflower is so often relegated to being smothered in a cheesy, non-descript sauce. It has so much more going for it.
…So why not try it for yourself?
The texture is wonderful, it is filling (and only 30kcal/cup!), and vitally, it is good for you. My main critique is that the vegetable retains quite a lot of water, which, if not dealt with, can end up turning things a little too juicy. John Whaite recommends lightly frying beforehand, which works well, and it can also be strained with kitchen towels if you wish to keep it raw.