Cauliflower rice is a great way to minimise the carbs and up the veggie intake. Here is the basic recipe plus three twists to accompany various dishes.

Basic Cauliflower Rice

1. Cut you cauliflower up into small florets
2. Place them into a food processor (I used the Thermomix)
3. Blend until the desired consistency is reached (be careful not to over blend!)
4. Heat your choice of oil (I like pure butter for rice) and stir fry your cauliflower until cooked (about 5 mins)

Thai Style
This is a lovely aromatic version good for Thai style dishes.

1. Add 1 tbsp coconut oil to a frypan
2. Add minced garlic (2 cloves), ginger (2 cm) and two finely sliced red chillies (optional) and stir fry for 2 mins
3. Add desiccated coconut (1 - 2 Tablespoons) and cauliflower and stirfry for 5 - 10 mins until cooked
4. Stir through spring onions (the green long type)

Indian Rice

1. Add butter to frypan then add one brown onion and 2 garlic cloves (minced) 
2. Add cauliflower to pan along with 1 tsp garam masala and 1tsp tumeric
3. Cook until done. Add salt if necesary
4. Drizzle with fresh lime juice to taste (optional)

Chinese Fried Rice
This is super easy. 

Garlic and onion
Scrambled egg (pre-prepared)
Frozen peas
Frozen corn
Broccoli (cut into small pieces. 
Carrots (thin julienne), or capsicum
Cauliflower rice

1. Fry the onion and garlic
2. Add all other ingredients (except egg)
3. Stirfry for 5 minutes
4. Add soy sauce mix and egg and stirfry for another 5 minutes or until cooked through

Feel free to share your cauliflower creations!

About the Author
​Christine is a mother of two, personal trainer, and Thermomix lover. If there is an opportunity to sneakily add more vegetables to her kids diet, she is onto it. 

What to Do:
Pre-heat your oven to 180 degrees (this is for the taco shells)

On your stove top:
In a large frypan heat some olive oil. Lightly fry the brown onion, garlic and mushrooms. Season with Salt and pepper. Add the Mince and cook until browned. Once the mince is cooked add the taco seasoning and mix through. Now add the lentils and tinned tomatoes. Mix though again and allow to simmer for 15 minutes - Stir occasionally.

On your table: 
Place the yoghurt, salsa, salad onion, tomato, cucumber, alfalfa and lettuce in separate bowls in the centre of the table. Place a mat / wooden chopping board there also- this can be used for the frypan of mince and taco shells. Put a plate out for each member of the family.

In your oven:
Remove the Taco shells from their wrapping and separate them from each other. I place half a toothpick in each shell – this helps keep them open whilst in the oven. Depending on your oven size place the 10 Taco shells on the steel rack inside the oven. I cook 5 shells at a time and use tongs to place them in the oven and remove them. Cook the shells for about 10 minutes - Or until they have lightly browned on each side. Remove them from the oven and remove the toothpicks. 

Serving:
Place the warm mince on the wooden chopping board in the centre of the table. Give each family member a taco shell on their plate.  The rest is up to you! I start with the yoghurt, and then add the mince, then the salsa. I’m a Jalapeno freak – so they are generally jammed on next. Then as many salad toppings as I can get on top!!

This is a great family meal that kids love! Everyone can get involved in the preparation process and pick and choose their salad toppings. It’s super healthy and if you can manage to cram all the toppings into the Taco- it’s pretty nutrient dense. I have at times finely chopped some other vegetables and disguised them in the mince for the non-salad lovers!!

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