Buttered Cauliflower Rice

Derval O'Rourke, Edward Hayden


  • A little oil
  • ½ medium onion-diced finely
  • 2 cloves garlic-crushed and chopped
  • 10oz/300g GreenIsle Cauliflower rice
  • 2 tablespoons water
  • Pinch cumin
  • Pinch chilli flakes
  • 1oz/25g butter
  • 1 tablespoon chopped coriander


This is such a quick and tasty alternative to basmati rice. It’s delicious and filling and a perfect accompaniment to so many dishes.

Heat a large deep based sauté pan with a little oil and add the onion and garlic and fry gently for 2-3 minutes. Next, add in the cauliflower rice and mix well to ensure that it is all coated with the oil etc.

Next, add in the water and cook for 2-3 minutes before adding the cumin and chilli flakes, along with a little salt and pepper.

Finally add in the butter and chopped coriander, stirring through until combined

Serve immediately with the mild chicken curry.