Cauliflower rice goes well with all different types of red and white meats, and also fish. The cranberries in this version give it a sweet yet tart finish – so we love eating it with pork chops or chicken sausages.
Did you know that cauliflower has 95 per cent fewer carbs and 85 per cent fewer kilojoules than white rice? Another reason to love this side dish.
Cauliflower rice with cranberries, almonds and dill
Course: SidesDifficulty: Easy4
cups15
minutes5
minutesIngredient options
Cauliflower rice goes well with all different types of red and white meats, and also fish. The cranberries in this version give it a sweet yet tart finish – so we love eating it with pork chops or chicken sausages.
Ingredients
3 tbs (40ml) extra virgin olive oil
1 small garlic clove, crushed
2 tsp lemon zest
500g pkt cauliflower rice
1/3 cup sliced almonds
1/3 cup dried cranberries
2 green shallots, chopped
2 tbs finely chopped fresh dill, plus extra sprigs, to serve
Method
- Heat 2 tbs of the oil in a large frying pan over medium-high heat. Add the garlic and lemon zest. Cook, stirring, for 30 seconds. Add the cauliflower rice, season with salt and cook, stirring, for 3 minutes or until tender-crisp. Remove from heat and transfer to a bowl.
- Add remaining oil to the pan. Add almonds and cook, stirring, for 1-2 minutes or until lightly golden. Add to the bowl with the cranberries, shallots and dill. Stir to combine.
- Serve topped with extra dill.
Tips and notes
- Want more veg variety? Choose a 500g pkt of cauliflower and broccoli rice, instead of just cauliflower.
- For a sweeter dish, swap the tart cranberries for sultanas or currants.
