From our family kitchen
Cauliflower and broccoli rice
Published
This is a brilliant side dish that works as a delicious, low-carb alternative to rice or pasta, with curries or meats. However, I love eating this on its own too – it makes a wonderful light lunch and is packed full of nutrients and goodness.
Serves 2–4
Ingredients
- 400g cauliflower
- 200g broccoli
- 40g Lucy Bee coconut oil
- Himalayan salt and ground black pepper
Method
Cut the florets from the cauliflower and broccoli and place them in a food processor. You might need to work in two or three batches, so you don’t overcrowd the bowl. Blitz to grains the size of rice.
Melt the coconut oil in a heavy-based frying pan over a medium heat, then add in the cauliflower and broccoli and cook for 8 minutes, stirring occasionally to prevent sticking. Add salt and pepper to taste and serve.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story