Tomato & Chorizo Cauliflower Rice With Pan Fried Squid
April 10, 2016
Unless you’ve been living under a rock you’ve probably heard of cauliflower ‘rice’. There are now countless recipes with various different takes on this low carb classic, but you won’t find anything like this one! It’s jam packed with flavour, and is barely recognisable as cauliflower any more. I promise you this as I really dislike the white flowery stuff. I topped it with some super lean and healthy pan fried squid. Don’t panic if you’ve never cooked it before, if you follow my simple instructions it will be nice and tender (not a rubber band in site!)
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
1Begin by putting the raw cauliflower into a blender and blending until you end up with small chunks that resemble rice. You can use a grater, however this way is rather messy!
2Heat a pan and add half of the cooking oil. Add the cauliflower and frying for for 3 – 4 minutes until it begins to soften. Then add the peas, sun dried tomato, Blend Brothers Tomato Chorizo Savoury Blend and water. Stir this through then remove from the heat.
3In a separate pan heat the remaining oil until it is smoking hot. Throw (carefully!) the squid into the pan and stir fry for 1 – 2 mins. Do not cook the squid any longer than this or it will be chewy.
4Tip the squid onto of the cauliflower rice and finish with some fresh coriander and a sprinkle of Blend Brothers Tomato Chorizo Savoury Blend.