Good + Simple is the follow-up to sisters Jasmine and Melissa Hemsley's first cookbook (and mbg favorite), The Art of Eating Well. We love their new book for its relatable recipes, smart cooking strategies, and great tips for meal prep.

Today, we're sharing Hemsley + Hemsley's instructions for cauliflower rice and three absolutely delicious ways to serve it.

Basic Cauliflower Rice

Serves 2

Ingredients

  • 1 large cauliflower
  • 1 teaspoon ghee or coconut oil
  • 2 tablespoons water
  • Sea salt and black pepper

Preparation

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1. Remove the cauliflower leaves and the tough end of the stalk. Use a food processor (the S-curved blade or grater attachment) or the coarse side of a grater to grate the cauliflower into rice-size pieces.

2. Melt the ghee or coconut oil in a wide frying pan, add the grated cauliflower with the water, and stir to mix.

3. Cook over medium heat, with the lid on, to let the grated cauliflower steam for 4 to 5 minutes until tender but still with a little bite. Check after 3 to 4 minutes to make sure there is still enough water in the bottom of the pan to stop the cauliflower from sticking.

4. Season with salt and pepper to taste and serve.

Spiced Cauliflower Rice With Halloumi + Tahini Dressing

Serves 2

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon sweet smoked paprika
  • A pinch of chili flakes
  • 1 tablespoon ghee or coconut oil
  • ½ medium red onion, finely sliced
  • 2 garlic cloves, finely diced
  • 1 quantity of uncooked Basic Cauliflower Rice (step 1 only)
  • 2 tablespoons water
  • 1 large handful of cooked chickpeas
  • 1 large handful of cilantro or parsley, leaves and stalks finely chopped
  • 2 large handfuls of watercress, snipped
  • 3½ oz. halloumi, cut into cubes
  • Sea salt and black pepper

Ingredients for the Tahini Dressing

  • 1 garlic clove, crushed or finely diced
  • 1 tablespoon tahini
  • 1 tablespoon hot water
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice

Optional Extras

  • 1 tablespoon raisins, dried goji berries, or pitted dried dates or dried apricots, chopped
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon pistachios, roughly chopped

Preparation

1. Toast the spices in a dry frying pan over medium heat for 1 minute until fragrant.

2. Add half the ghee or coconut oil and the onion and fry for 2 minutes, then add the garlic and fry for 1 further minute.

3. Tip in the uncooked cauliflower rice and add the water. Give everything a stir, pop a lid on the pan, and steam for 4 minutes until tender.

4. Stir in the chickpeas, herbs (reserving some for serving), and dried fruit (if using), and season with salt and pepper to taste.

5. Meanwhile, whisk all the dressing ingredients together in a bowl, seasoning to taste with salt and pepper. Set aside.

6. Divide the cauliflower rice mix between two plates, adding the watercress on the side, then wipe out the frying pan and place on high heat to fry the halloumi.

7. Heat the remaining ghee/coconut oil to a high temperature and fry the halloumi cubes in batches for about 1 minute on each side until each piece takes on a golden-brown color. (Keep your eye on them—too long in the pan and they’ll toughen up.)

8. Serve the hot halloumi on top of the plated-up cauli rice, with pomegranate seeds or pistachios (if using) sprinkled on top, then drizzle over the dressing and scatter over the reserved herbs.

TIP: You can always swap halloumi for crumbled feta or a fried egg, served on top. To keep it even simpler, just dress with extra-virgin olive oil and lemon juice.

Coconut Lime Cauliflower Rice

Serves 4, as a side

Ingredients

  • 1 heaped tablespoon desiccated coconut
  • 1 quantity of uncooked Basic Cauliflower Rice (step 1 only)
  • 3 tablespoons full-fat coconut milk
  • Grated zest and juice of ½ lime
  • 1 handful of cilantro, leaves and stalks finely chopped
  • A pinch of finely diced fresh red chili (optional)
  • Sea salt and black pepper

Preparation

1. Toast the desiccated coconut in a dry frying pan over a medium heat for 2 minutes until fragrant and golden brown. Transfer to a plate and set aside.

2. Place the uncooked cauliflower rice in the same pan, add the coconut milk, and stir together.

3. Cook over medium heat, with a lid on the pan, to let the cauliflower steam for 4 to 6 minutes until tender. Check after 3 to 4 minutes to make sure there is still enough liquid in the bottom of the pan to stop the cauliflower from sticking.

4. When the cauliflower rice is cooked, squeeze in the lime juice; season with salt and pepper and stir to combine.

5. Serve immediately, sprinkled with the toasted desiccated coconut, cilantro, fresh chili (if using), and lime zest.

Egg-Fried Cauliflower Rice

Serves 2

Ingredients

  • 1 tablespoon coconut oil
  • 2 spring onions, finely chopped
  • 1 garlic clove, finely diced
  • 1 quantity of uncooked Basic Cauliflower Rice (step 1 only)
  • 2 tablespoons water
  • 4 eggs
  • 2 teaspoons tamari
  • 1 teaspoon toasted sesame oil (optional)
  • Black or white pepper

Preparation

1. Melt half the coconut oil in a wide frying pan on medium heat, and gently fry half the spring onions and all the garlic for 1 minute.

2. Add the uncooked cauliflower rice and water and stir together. Put a lid on the pan and cook for 3 to 5 minutes until just tender—it will cook further when the eggs are added.

3. Push the cauliflower rice to one side of the pan to create a big space for scrambling the eggs.

4. Add the remaining coconut oil to the open space in the pan and crack the eggs in quickly. Stir the yolks into the whites and leave the mixture to set ever so slightly in the pan—about 30 seconds—before breaking it up with a wooden spoon into lovely egg chunks, stirring it into the cauliflower rice.

5. Stir in the tamari, pepper, and toasted sesame oil (if using), and top with the remaining spring onions.

TIP: Save the rest of the coconut milk for smoothies, porridge, soups, and stews.


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