Instructions:

Boil 600ml of water in a saucepan, adding the vegetable stock cube.

Break the cauliflower into florets and blend in a food processor until they form the consistency of breadcrumbs. Add this cauliflower ‘rice’ to the boiling water for 30 seconds, then drain well through a sieve before serving.

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TIP: add the juice and zest of one lime to the rice once it's cooked to give a zing - this works really well if serving with a curry!