Cut the broccoli and cauliflower into florets.
Place the florests, a few at a time, into a food processor or stand blender. Pulse until they resemble grains of rice. Empty into a large bowl and repeat til all of the cauliflower and broccoli has been riced.
Add the seasonings to the riced vegetables and stir to combine.
Heat the oil in a large skillet on a medium high heat. Once hot, add the riced cauliflower and broccoli.
Cook for 4 to 5 minutes, stirring quite often, till warmed through.
- If you are using a food processor or stand blender to rice your cauliflower and broccoli, pulse it rather than use a continuous speed so that you don't overwork it.
- Stir several times during cooking so that the steam doesn't get trapped, this can lead to soggy rice.
- Get adventurous and mix up your seasonings to suit all of your favorite dishes!
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Uncooked riced cauliflower and broccoli should be frozen, not stored in the fridge, as it can develop an odor. You can freeze it for up to 1 month and cook it right from frozen.
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Once cooked, it will keep well in the fridge in an air tight container for up to 4 days. It's best not to freeze it after cooking as the texture can change a little, though it will keep for a couple of months.
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Leftovers can be reheated in a skillet for a few minutes, or in the microwave for about 30 seconds.
Calories: 100kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 216mg | Potassium: 682mg | Fiber: 5g | Sugar: 4g | Vitamin A: 947IU | Vitamin C: 168mg | Calcium: 87mg | Iron: 1mg