Cauliflower rice is everywhere – sold fresh or frozen in supermarkets along with cauliflower pizza bases and gnocchi. To preserve the firmness and slight nuttiness of the cauliflower gently saute it on a frying pan rather than boiling or steaming it. If you can find small sprouts they are ideal otherwise halve or quarter them. Use good quality black olives. Makes an unusual side dish or a great vegetarian/vegan entree.
Pre-heat oven to 350 degrees F.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 pound Brussels sprouts
1 pound of cauliflower rice
12 black olives – halved
Place sprouts in a mixing bowl and toss in 1 tbsp. seasoned oil, then put them in a roasting tin and roast for half an hour, turning them over at the 15 minute mark.
Pour the other tbsp. of seasoned oil into a frying pan and, when hot, add the cauliflower and cook for about 8 minutes, stirring once in a while. Cauliflower should be ‘al dente’.
Place rice, sprouts and olives in a serving dish and serve straight away.
