There is nothing better than cauliflower. It honestly has to be one of my most favourite vegetables of all time! It is entirely versatile and entirely nutritious!

Cauliflower is a cruciferous vegetable meaning it has anti-carcinogenic properties as well as anti-inflammatory and antioxidant properties. Cauliflower is very high in vitamin C, with one serve providing you with approx. 3/4 of your daily vitamin C requirements. It is also a good source of vitamin K and dietary fibre.

While cauliflower rice has been around for a little while now, I have been a little slow to join the bandwagon. However, the other day I crossed that bridge. I had a half cauliflower head in the crisper crying out to be used and low and behold, I made cauliflower rice.

I did not follow a recipe, rather I went off what I felt would work, as I normally do. Now, this could have ended up in one of two directions: (a) working well or (b) an entire disaster. I am glad to report to you that (a) working well was the direction it headed.

This curried coconut cauliflower rice will go perfectly with a protein source. You could also mix through some lentils to make it more of a nutrient dense side.

Here is the drill:

Serves 4 as a side.


  • 1/2 cauliflower, broken into florets
  • 1 leek, sliced finely
  • 3-4 kale stalks, de-stemmed and shred the leaves
  • Coconut oil (or olive oil)
  • Curry power (I like Clive of India)
  • Shredded coconut
  • Almonds


  1. Blitz the cauliflower so that it breaks down to the consistency of rice.
  2. Heat coconut oil in a pan and sauté leek until softened.
  3. Add cauliflower and sauté for a few more minutes until it starts to soften.
  4. Add curry powder (to taste) and mix through well.
  5. Add the shredded kale leaves and mix well. Cook until wilted.
  6. Transfer to a dish and serve warm garnished with almonds and shredded coconut.
  7. Enjoy!

For other cauliflower inspired recipes you can try: a warm veggie-packed salad and a super green smoothie.