How to cook the best broccoli and cauliflower rice
Servings Prep Time
4 10
Cook Time
Servings Prep Time
4 10
Cook Time
  • 1head broccoli(350g florets)
  • 1 medium cauliflower(350g florets)
  • Salt and Pepper to taste
  • 2tbsp coconut or extra virgin olive oil
  • 1/2small onion(optional)
  • 2cloves garlic(optional)
  • 2tbsp lemon or lime juice
  • 2tbsp extra virgin olive oil
  • 1tbsp coconut aminos
  • Pink Himalayan or sea salt, or to taste
  • 30g parsley, chopped
  • 1medium avocado
  • 1 – 2 tbsp olive oil (if not adding the dressing)
  1. Remove the stem and leaves from the broccoli and cauliflower. Chop into chunks and blitz in a food processor using the S blade until they resemble a rice consistency.
  2. Place the broccoli and cauliflower rice in a metal steamer in 1cm of water and cook for 3 – 5 minutes (or microwave on medium/ high for 3 – 5 minutes) until soft. You may need to do this in batches.
  3. Allow to cool slightly and transfer to a muslin cloth or clean thin tea towel. Squeeze out the excess water. This is the magic step that will make your veggie rices fluffy!
OPTION 1 – plain broccoli or cauliflower rice or a mix.
  1. Heat 2 tablespoons of olive oil, or coconut oil in a pan. Add the veggie rices (you can use all cauliflower or all broccoli if you prefer, just make sure it’s the same weight) and fry for 1 further minute. Fluff up with a fork and mix well. Season to taste.
OPTION 2 – with onions, garlic and dressing
  1. Heat 1 tbsp of oil in a pan. Add the onions, saute on a medium/ low heat for 3 – 4 minutes until soft. Add the garlic for a further 30 seconds until fragrant.
  2. Stir through the broccoli or cauliflower rice, or mix of. Season to taste.
  3. Stir all the dressing ingredients in a small bowl. Drizzle, as much to taste, over your broccoli and cauliflower rice and top with optional fresh parsley and avocado.