Try this cauliflower rice recipe, for something different and delicious.


  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, crushed

  • 2 birds eye chillies, chopped

  • 1 tablespoon cumin

  • 1 tablespoon ground coriander

  • 800g -1kg cauliflowers, processed in batches until rice grain sized (don’t allow the cauliflower to become too fine)

  • 100g sugar snap peas, blanched

  • 100g green beans blanched

  • ½ cup KRAFT Natural Smooth or Crunchy Peanut Butter

  • ½ cup chicken stock

  • ¼ cup shredded mint

  • ¼ cup parsley leaves

  • Barbecued chicken skewers, for serving


  • 1.

    Heat the oil in a large saucepan or wok and sauté the onion, garlic, chilli and spices over a low heat for 1-2 minutes or until fragrant.

  • 2.

    Toss in the cauliflower and stir well to coat in the spices.

  • 3.

    Sauté for 3-5 minutes.

  • 4.

    Stir in the KRAFT Naturals Peanut Butter and stock and cook a further 3-5 minutes.

  • 5.

    Add the peas and beans and warm through.

  • 6.

    Spoon the cauliflower onto a serving platter, sprinkle with the herbs and serve with the chicken skewers.

  • 7.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 387kj
  • Fat Total 28g
  • Saturated Fat 5g
  • Protein 15g
  • Carbohydrate 26g
  • Sugar 10g
  • Sodium 117mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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