It’s a satisfying feeling to be part of a team that has such a positive impact on people’s lives. I graduated from Health and Sports Science in 2004 as an Exercise Physiologist. It’s my job at Ignite to do whatever I can to ensure our clients are using Ignite and getting the great results that everyone wants.
When we make a saucy dish like a stew, curry, or stir fry, I love to have something to sop up all the extra sauce at the end.
Cauliflower rice has been a go to lately in our house for my wife and I as a lower carb alternative to regular rice
……….our kids have regular rice but that’s a story for another day. It’s light, dry and fluffy and has a fairly neutral flavour making it perfect option to soak up all the yummy juices of the main dish:
Here’s how we do ours:
Preheat oven to 150 degrees Celcius when your main meal is 15 minutes away from serving
Coarsely chop cauliflower (garlic, salt and spanish onion optional)
Place in food processor / stick blender and pulse for 10-20 seconds until consistency of rice.
Line a baking tray with baking paper and spread cauliflower rice evenly in 1-2cm layer
Put in oven for 10-12 minutes and serve hot as a base or on the side of a nice juicy meal.
* I also do it in a Wok occasionally with olive oil, garlic, spanish onion, salt and pepper and sometimes some chilli flakes. It doesn’t dry out as much this way but is more flavoursome and keep its heat a bit better. I find it a better option ‘on the side’ as opposed to as a base.
If you’ve never tried it give it a go…. if you have and you have something to add, please share!