Hello everyone!
Welcome back to Cosette's Beauty Pantry and another installment of Free Spirit Friday. I hope you’ve all had a lovely week filled with little moments of joy and inspiration. This segment is all about embracing a free-spirited approach to life—whether that’s through creativity, self-care, or, of course, food! Today, I’m thrilled to share a recipe that’s light, wholesome, and perfect for anyone looking to add a plant-based twist to their meals: vegan cauliflower rice. It’s versatile, easy to whip up, and bursting with flavour—what’s not to love?
As someone who enjoys experimenting in the kitchen, I’ve found cauliflower rice to be a fantastic alternative to traditional grains. It’s low in carbs, packed with nutrients, and incredibly adaptable. Whether you’re vegan, vegetarian, or just trying to sneak more veggies into your diet, this dish is a winner. Plus, it’s a great way to use up odds and ends from your fridge. So, let’s dive into this simple yet delicious recipe, shall we?
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Why Cauliflower Rice?
Before we get to the recipe, let’s talk about why cauliflower rice has become such a staple in my kitchen. Cauliflower is a bit of a superhero vegetable—it’s rich in vitamins C and K, full of fibre, and has anti-inflammatory properties. When you blitz it into “rice,” it takes on a texture that mimics the real thing, making it a brilliant base for all sorts of flavours. It’s also a fantastic option if you’re cutting back on grains or simply want something light and refreshing.
For this Free Spirit Friday recipe, I’ve kept things vegan-friendly and added a zesty, herby twist that’ll awaken your taste buds. You can enjoy it as a side dish, a main course, or even a base for a nourish bowl. The best part? It’s ready in under 30 minutes, leaving you plenty of time to kick back and enjoy your Friday vibe.
Vegan Cauliflower Rice Recipe
Here’s what you’ll need to make this dish for two people (feel free to double up if you’re feeding a crowd or want leftovers!).
Ingredients:
- 1 medium head of cauliflower (about 500g)
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium carrot, grated
- 100g frozen peas or sweetcorn (or both)
- 2 tablespoons tamari or soy sauce (ensure it’s gluten-free if needed)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- A handful of fresh coriander, chopped (parsley works too if you’re not a coriander fan)
- Juice of 1 lime
- Salt and pepper to taste
- Optional: a sprinkle of chilli flakes for a bit of a kick
Method:
- Prep the Cauliflower: Start by washing your cauliflower and removing the leaves. Cut it into florets, then pop them into a food processor. Pulse until the cauliflower resembles rice—you want it fine but not mushy. If you don’t have a food processor, you can grate it using the large holes of a box grater. Set aside.
- Heat Things Up: Grab a large frying pan or wok and heat the olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it softens and becomes translucent. The smell at this stage is divine—it’s the start of something delicious!
- Add the Aromatics: Toss in the minced garlic and cook for another minute, stirring so it doesn’t burn. Garlic can turn bitter if overdone, so keep an eye on it.
- Veggie Party: Next, add the diced red bell pepper and grated carrot. Stir-fry for about 3-4 minutes until they start to soften. I love the pop of colour this brings to the dish—it’s as pretty as it is tasty.
- Cauliflower Time: Now, tip in your cauliflower rice. Stir well to coat it in the oil and mix it with the veggies. Cook for 5-7 minutes, stirring occasionally. You want it tender but not soggy—cauliflower rice cooks much faster than regular rice, so don’t walk away for too long!
- Flavour Boost: Add the frozen peas, tamari (or soy sauce), ground cumin, and smoked paprika. Stir everything together and cook for another 2-3 minutes until the peas are warmed through. The spices give it a warm, smoky depth, while the tamari adds that umami hit.
- Finish with Freshness: Turn off the heat and stir in the chopped coriander and lime juice. The lime adds a zesty brightness that lifts the whole dish. Taste and season with salt, pepper, and chilli flakes if you fancy a bit of heat.
- Serve and Enjoy: Spoon your cauliflower rice into bowls and dig in! It’s fantastic on its own, but you could also pair it with some roasted chickpeas, avocado slices, or a dollop of vegan yoghurt for extra creaminess.
Customisation Ideas
One of the joys of this recipe is how flexible it is. If you’re feeling adventurous, here are a few ways to switch it up:
- Mediterranean Twist: Swap the cumin and paprika for oregano and lemon zest, then toss in some olives and cherry tomatoes.
- Curry Vibes: Add a teaspoon of curry powder and a splash of coconut milk for a creamy, spiced version.
- Protein Punch: Stir in some cooked lentils or crumbled tofu for a heartier meal.
Why I Love This Recipe
This vegan cauliflower rice ticks all the boxes for me. It’s quick, healthy, and lets me play around with whatever I’ve got in the pantry. On a busy day, when I want something nourishing but don’t fancy spending hours in the kitchen, this is my go-to. Plus, it’s a great way to embrace that Free Spirit Friday ethos—cooking with freedom, flair, and a little bit of fun.
I also love how it fits into a mindful lifestyle. Eating plant-based meals is a small but meaningful way to look after yourself and the planet. And honestly, when it tastes this good, it doesn’t feel like a compromise at all.
A Note on Leftovers
If you’ve got any leftovers (though it’s so tasty you might not!), they’ll keep in the fridge for up to two days. Just store them in an airtight container and reheat in a pan with a splash of water to bring back that fresh texture. It’s also delicious cold as a salad if you’re in a rush.
Final Thoughts
There you have it, folks—a simple, vibrant vegan cauliflower rice recipe to brighten up your Friday. I hope you give it a try and let your free spirit shine in the kitchen. Cooking is such a wonderful way to express ourselves, don’t you think? It’s all about finding what works for you and enjoying the process.
Now, I’d love to hear from you! What’s your favourite way to enjoy cauliflower rice, or do you have another veggie dish you’re obsessed with at the moment? Drop your thoughts in the comments below—I can’t wait to read them!
Until next time, stay beautiful inside and out.
