The weather is weird here in Perth as we have recently come off a cold spell and are now experiencing temperatures upwards of 18C degrees despite it being winter. It rained long and hard last night so I had a peek at my garden this morning and was greeted by the baby beginnings of cauliflower. The plants themselves have been huge for a long time but it is exciting to see a cauliflower or two finally making an appearance.
I have never grown this vegetable before but I look forward to seeing how big they will grow. We don't eat a ton of cauliflower as it isn't a favourite vegetable of any member of the family. I prefer to eat it raw but everyone else in my family likes it cooked so I compromise and use it raw for my Cauliflower Tabbouleh and cooked for cauliflower rice.
To make the rice simply cut the cauliflower in small pieces and pulse in a food processor until you achieve rice sized pieces. I stir-fry the cauliflower rice with a bit of coconut oil, a tablespoon or so of soy sauce or tamari, and some finely chopped parsley or coriander. Cook for about a minute just before serving. It is a great rice substitute or even mix it with cooked rice if you want to up your veggie serves and hide it in the meal for the kids.