Cauliflower Rice with Buttered Sweetcorn and Peas
This is seriously good cauliflower rice.
Garlicky, buttery and with a fresh hint of lime, it’s the perfect side dish to have with almost everything, and I do have it with almost everything.
I also eat it straight from the pot, it’s that good!
I wouldn’t say that I’m addicted, but I have been known to eat this every day for a week.
Monday, with left over Sunday lamb. Tuesday with brown butter salmon. With paprika chicken on Wednesday. A vegetarian day on Thursday, so that’s with garlic mushrooms which brings me to Friday. A big bowl of the cauliflower rice and sitting on top , a beautiful crispy skinned pork chop is my perfect Friday evening treat.
Go on, give it a go an enjoy a your sweet life!
The best cauliflower rice
What You Need
1 Large Cauliflower
150g Frozen Peas – defrosted
2 Fresh corn on the cob sweetcorn – Kernels Removed – See Tip Box
100g Butter
2 Large Garlic Cloves – Minced
1 Bunch Fresh Parsley – Finely Chopped
1 Lime – Juice and Zest
Salt & Fresh Ground Black Pepper
The cauliflower looks like rice
How It’s Done
Using a box grater to grate the white of the cauliflower or place the white of the cauliflower into a food processor and whizz until what’s left looks like rice.
Find a heavy bottomed shallow pan and melt 50g of butter
Add the corn kernels and the peas to the pan along with a pinch of salt and a grind of black pepper.
Heat on a medium heat until the corn is tender – around 7-10 minutes – Stir occasionally
Once the corn is soft, remove from the pan and set aside until needed
Add the remaining 50g of the butter to the same pan and on a medium heat, let it melt
Add the minced garlic to the melted butter and let it cook slowly for 2 minutes.
Add all of the cauliflower rice to the garlic butter, mix it so that it’s all combined
Keep the heat medium, and let the cauliflower cook long enough so that bits of it start to go brown. – this could take 10-15 minutes – stir occasionally so the cauliflower rice doesn’t burn.
Once cooked, add the zest and juice of the lime, the finely chopped parsley and the corn and peas back into the pan.
Taste and add more salt and pepper if needed.
Serve straight from the pot while warm or let cool to room temperature.
Store in an airtight container, in the fridge for up to three days.
Cooked in butter for extra flavour
Tip Box
Corn – 1) Remove the kernels – If using fresh in the cob corn, use a sharp knife, run down the length of the cob and slice off the kernels.
2) Use tinned or frozen – Fresh corn always tastes really good in this recipe, but I have used frozen or tinned corn.
Its the brown bits that make this even more special.
