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Herbed Cauliflower Rice with Tahini Yoghurt

This cauliflower rice is quick, easy, gluten free and low on carbs.
Course Side Dish
Cuisine Western
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 166kcal

Ingredients

For the cauliflower rice:

  • 1 kg (35oz) cauliflower dry and cut into chunks
  • 1-2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • Salt
  • Ground black pepper
  • A large handful of chopped coriander
  • A large handful of chopped mint

For the tahini yoghurt sauce:

  • 12 tbsp yoghurt
  • 4 tsp light tahini
  • 6 tbsp lemon
  • Salt to taste

Instructions

  • Add cauliflower chunks into the food processor and process until they are rice sized.
  • You might need to do this in 2 or 3 batches.
  • Don't over process as you don't want the cauliflower to turn into puree.
  • Heat 1 tbsp of oil in a large frying pan and add the cauliflower.
  • Stir fry the cauliflower rice for a few mins until it cooks to your taste.
  • You might need to do this in 2 batches adding more oil to the frying pan between each batch.
  • I like when it starts to get slightly golden brown but still has a bit of crunch to it.
  • Watch it carefully as the cauliflower can burn very quickly.
  • Take the rice off the hob and stir in the herbs.
  • Make the tahini sauce by mixing all the ingredients together and serve on the side for people to help themselves. You may need to add a tbsp of water if using thick strained yoghurt.
  • This goes very well which some grilled fish or grilled summer vegetables.

Notes

Feel free to grate the cauliflower if you don't want to use a food processor. If using a food processor, don't over-process the cauliflower.

Nutrition

Calories: 166kcal | Carbohydrates: 18g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 105mg | Potassium: 903mg | Fiber: 5g | Sugar: 8g | Vitamin A: 60IU | Vitamin C: 132.7mg | Calcium: 145mg | Iron: 1.7mg