We are coming up to end of August and you may or may not be feeling the effects of a well lived summer. There is beauty in the ability to loosen up on diet and lifestyle habits if it means a sense of calm. Having said that, if you feel you’ve let loose and aren’t feeling your best, tightening up on your nutrition can go along way as to how good you feel, and this cauliflower ‘rice’ dish can be your first step to re-establish good habits.

This cauliflower-based dish is rich in phytonutrients, Vitamin C and fibre. It is incredibly light, both to the touch and in terms of the carbohydrate load. The cauliflower, when sautéed, softens up and is quite neutral in flavour, which is perfect as a base to add spices, citrus, deep flavoured nuts and antioxidant rich herbs.

It is delicious when enjoyed with Dijon greens and grilled chicken, or as we did, with the Marrakech carrot salad, chicken and a handful of arugula.


1 head of cauliflower, chopped up into florets
2 tbsp. olive oil
Pinch of sea salt and cinnamon
¼ red onion, chopped finely
½ cup almonds, toasted and chopped
½ cup parsley, chopped
Zest of 1 orange, chopped finely

In a food processor, pulse florets of cauliflower until thin and rice sized. You may need to do this in two batches depending on the strength of your food processor. Once done, set aside.
In a medium sized skillet, warm up a tablespoon of olive oil or coconut oil and sauté the onions until translucent Add in a pinch of cinnamon.
The next step is to add in the cauliflower rice and sauté for about 10 minutes, stirring occasionally so it doesn’t stick to the pan. Taste to see if it has softened enough and set aside to cool for a few minutes. Season with sea salt and citrus.
Add to a serving dish or leave in the skillet to serve. Sprinkle over the chopped nuts and parsley and a drizzle of good quality olive oil.