Cauliflower rice with biltong, sundried tomatoes and olives


After we cut grains out of diet, the one grain that I really quite missed was rice.  Unfortunately even this gluten-free grain doesn't sit well with me, so I was very excited when I came across cauliflower rice!

And what a great idea, it gives you the texture of rice, but at the same time you're easily getting another 1-2 servings of vegetables at the same time!


  • 1 onion
  • 2 cloves of garlic
  • ½ red capsicum
  • ½ cauliflower
  • ¼ cup sundried tomatoes
  • ¼ cup Kalamata olives
  • 1 cup spinach
  • ¼ cup fresh basil or 1/2-1 drop of Young Living Basil Essential Oil
  • 50g Biltong
  • Olive oil
  • Himalayan salt & pepper


  1. Finely chop the onion and garlic, and cut the capsicum into strips.
  2. Add a few tablespoons of olive oil into a pan on medium-high heat, and sauté the onion, garlic and capsicum for about 5 until the onion is translucent.
  3. Use a food processor or finely chop the cauliflower into the size of rice grains, roughly chop the sundried tomatoes, olives, spinach, fresh basil, and finely chop the Biltong into small pieces.
  4. Add the cauliflower, sundried tomatoes, olives, spinach, basil (or add the basil essential oil at the end of cooking) and Biltong to the pan for about 5-10 minutes until the cauliflower is slightly softened but still has a ‘rice’ texture. Add in salt and pepper to taste.