Did you know that if you break up¬†the florets of a raw cauliflower you can make a great alternative to rice or couscous? It’s that simple.

Remove the main stalk and any leaves, cut the cauliflower up roughly into chunks and pop the bits into your blender. Pulse briefly and your cauliflower will break up into a rice-like texture.

After that, cook for a few minutes with some olive oil, salt and pepper in a pan. You may use it raw if you prefer, but I find that the taste and texture improved once cooked. Not only did it taste good but it was so quick to make!

Here is your result:


Serve as you would rice, couscous or pasta:


I’ve been meaning to try out kale since it seems so popular in cooking forums/pages lately and I finally did so – my first dish with kale was a simple one.

You will need to rinse and then remove the thicker stalks. You will notice that the stalk is quite tough but this will soften and taste great on cooking. It might feel like spinach, but it seems to take quite a bit longer to cook and the taste is similar to a tasty cabbage.

You will need:

100g kale

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon diced chili

salt and pepper to taste

50g feta cheese

Chop up roughly and place in a wok with a tablespoon of oil, as well as some chili, garlic, salt and pepper. Sautee for about 15-20 minutes or until cooked to your liking. I added a few tablespoons of water after a few minutes to create a steaming effect. When it was almost cooked I crumbled some feta cheese into the pan. Stir every few minutes to cook uniformly. Serve hot or cold.

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