Cauli Rice Review

I love being a vegetarian but what I don’t like is the way I can sometimes be stuck and at times borderline obsessed with eating certain variations of meals, particularly when my work life balance is skewed – read I am very busy and lazy. Also being so far away from my kitchen at home (which is stocked with everything imaginable -thank you Momma!) has been an excuse to avoid getting my cook on.

I’ve been making more of a concerted effort to mix it up even more than usual and making variations of meals I have pinned or have tried also living in London lately after realising I’d been living solely on  Penne Alla Vodka, Risotto and Quesedillas. Cauli Rice Review

The team at Cauli Rice got in touch recently and while browsing my Pinterest board I can across a recipe I wanted to try out sans quinoa so I made yummy Stuffed peppers with Cauli Rice, and they turned out really great and even made the flatmate go for seconds!

Cauli Rice is the first long-life, easy-cook cauliflower rice. It is vegan, gluten free & preservative free.

I tried out the Mediterranean flavour for this recipe. It is browner in colour than the red the packet shows but other than that it tastes much like homemade cauli rice. It also absorbs flavours really well. I highly recommend trying it out for yourselves it’s definitely great when you are low intime and want to add something quick and easy to your meal.

While I don’t count calories each 200g packet has up to 75% less calories than white rice and 4g of protein.

The Recipe

To serve 2 as a dinner or 4 as lighter meal with an added side dish.

Cauli Rice – Mediterranean Flavour
4 Peppers
1 Can of Black Beans (I’d run out so used the Napolini 5 beans)
1 Sweetcorn cob or 1/4 can of sweetcorn
4 tomatoes – chopped
1 red onion chopped
2 Garlic clove chopped
1tbsp chopped Basil
1tsbp chopped Coriander
½ tsp. sea salt
1 tsp. black pepper
1tsp cumin
2tspb of olive oil
A melty cheese of your choice (feta, cheddar or a vegan alternative)

1. Use a small knife to cut the top out of the peppers, then scoop out the seeds. Sit the peppers in a baking dish and set aside. Preheat oven.
2. In a skillet heat your olive oil and  then add garlic and red onion. when the onions are sizzling away add your drained beans and sweetcorn, stir to coat evenly and after 4 minutes add your tomatoes and seasonings and simmer till the mixture isn’t runny.
3. Dry fry your Cauli Rice in 1tsp of water for 5 minutes
4. Add Cauli Rice to the vegetables and mix well.
5. Scoop the mixture into the peppers, top with cheese and  place in the oven for 8-10 mins
6. Serve

*This post was written in collaboration with Cauli Rice but as always my opinion is truly my own.