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½ head cauliflower

1 tablespoon finely chopped onion

½ tablespoon finely chopped red bell pepper

½ tablespoon finely chopped green bell pepper

½ minced garlic clove (optional)

little olive oil

pinch of salt


Cut the cauliflower into florets and remove the stem. Place them in a food processor and process the cauliflower in 1-second pulses until completely broken down into rice-sized granules. Some florets or large pieces might remain intact. Pull these out and set them aside. Transfer the cauliflower rice to another container and re-process any large pieces.

If you do not have a processor, you can grate the cauliflower with a box grater to make the rice.

Heat spray olive oil in a pan, add onion, bell peppers and garlic. Sauté about 2 to 3 minutes, add the cauliflower, mix well and let cook covered for 6 to 8 minutes over low heat , it is not necessary to add water. Season with a pinch of salt and serve.

You can also use a carrot and celery stir-fry instead of bell peppers. And you can make it cold as a salad with the vegetables you want.