Cauliflower rice with olives and tomatoes

It has been a long time since I stepped onto school grounds - and this weekend (2nd August2 2014) I was given the opportunity to do a cooking demo at the Kenmore South State School Country Fair! So I set up in the main hall in front of centre stage, and cooked up a quick, healthy and delicious meal :-)

This is a great grain-free/gluten-free/diary-free meal for those with any intolerances, and most people can’t tell (or just love!) that it’s only cauliflower that’s used to create the ‘rice’. So a great way to get extra veggies into a meal, and the options are really endless with what you can create. In this demo I opted for an Italian flavour where I used some Chorizo, kalamata olives, tomatoes and fresh thyme.

Hope you enjoy the recipe :-)

Cauliflower and vegetables


  • 1 Chorizo (optional)
  • 1 onion
  • 2-3 cloves of garlic
  • ½ cauliflower
  • ¼ cup Kalamata olives
  • 1 cup cherry tomatoes
  • 1 cup spinach
  • ¼ cup fresh Italian-style herbs (e.g. basil, thyme, oregano) 1 drop of one of Young Living Basil/Thyme/Oregano Essential Oil
  • 2-3 tablespoons extra virgin olive oil
  • Himalayan salt & pepper


  1. Slice the Chorizo on an angle into ½ cm slices, and finely chop the onion and garlic.
  2. Add a few tablespoons of olive oil into a pan on medium heat, and sauté the Chorizo, onion and garlic for about 5 until the Chorizo is slightly browned and the onion is translucent.
  3. Use a food processor or finely chop the cauliflower into the size of rice grains. Finally chop the olives and cherry tomatoes in half, and roughly chop the spinach and herbs.
  4. Add the cauliflower, olives, cherry tomatoes, spinach, and herbs (or the essential oil at end of cooking) to the pan for about 5-10 minutes until the cauliflower is slightly softened but still has a ‘rice’ texture.
  5. Add in salt and pepper to taste, and drizzle some extra olive oil over meal if desired.