Cauliflower Rice, and a recipe for Beef Stroganoff too

Once upon a time there was a smelly slightly overcooked vegetable called cauliflower and it haunted me in my childhood of “you must eat your vegetables”. Years later cauliflower, has now turned into a tasty and versatile superfood, and I eat it with pleasure.

It is a brilliant substitute for rice, perfect for mash, provides an excellent base for pizza. And not only is it low carb, but it is also a great source of fibre, and it’s rich in various vitamins, in particular vitamin C. The other day I made it as rice to accompany a slow cooked Beef Stroganoff and I think (only a slight exaggeration) I could eat this every day. There is something very homely and moreish about food that has simmered on the stove for hours.

Cauliflower rice


1 head cauliflower

Cut the cauliflower in medium-sized pieces; I also use the core. Transfer the cauliflower to a food processer. Don’t fill the food processor more than 3/4 full. Pulse the cauliflower until completely broken down into couscous-sized granules. Alternatively grate the florets on the large holes of a grater.

Tip into a bowl and add a pinch of salt. Pour boiling water over and leave for 3-5 minutes. Transfer the cauliflower rice into a sieve, and press the excess water out with a spoon. Stir the cauliflower to make it fluffy again, and it’s ready to serve.

Beef Stroganoff


Serves 4

800 grams beef (diced)
1 large onion
1 large red chili pepper
2 cloves of garlic
beef stock (not required)
8-10 mushrooms (brown)
1 tbsp tomato concentrate
300-400ml (3-4 dl) double cream
2 tsp paprika
1 tsp smoked paprika
salt and pepper to taste
1/2 tsp cayenne pepper (if you like a hot version)

Chop onion, chili and garlic and tip into a pot, preferably with a thick base to avoid the food burning, with some butter, and cook on low heat until the onions are soft. Brown the meat, at little at time, and then cover completely with water. If you have some beef stock you can add it now. Cover with a lid and leave to simmer for around 2 hours, stirring occasionally. The water should reduce to about half, so add extra water if necessary while it is cooking.

When the meat is very tender add the sliced mushrooms, tomato concentrate and the spices and leave to cook for another 15-20 minutes. Finally add the cream and let it cook until the sauce has thickened slightly.

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