- 1 pound riced cauliflower
- ½ cup vegetable broth
- ½ tablespoon olive oil
- ½ teaspoon ground cumin
- ⅛ teaspoon ground black pepper
- Bring vegetable broth to a boil in a pot; add cauliflower, cover pot with a lid, and cook until tender, 5 to 7 minutes.
- Remove pot from heat and fluff cauliflower with a fork. Stir olive oil, cumin, and pepper through the cauliflower to serve.
Try mixing it up with additional ingredients to alter the flavor to fit whatever the main dish might be. A pinch of saffron or paprika, a cup of canned chickpeas, dried apricots or cranberries, and nuts or chopped fresh herbs all make great options.
What others are saying
Jessica Scott says:
Nice spin on cauliflower rice. This dish was really easy and the only spice you need is cumin. I added a very small amount of turmeric, but other than that this recipe is great.
Ashley Bowman says:
Love the suggestion to make with saffron and chickpeas, yum! Can't wait to try this! My daughter is gluten free so this is perfect.