Unit 1/18 Abercrombie Street ROCKLEA Qld 4106
(07) 3892 7755

Cauliflower Rice Recipes


Cauliflower Risotto

Easy Cauliflower Risotto Recipe with brown mushrooms and cauliflower rice sautéed in flavourful broth all in 15 minutes. Hearty and healthy low carb dinner with amazing reviews.

Author: Olena of ifoodreal.co


4 cups Cauliflower rice from Town and Country Markets 

1.5 lbs brown mushrooms, sliced

1 tsp avocado oil

1 small onion, finely chopped

1 large garlic clove, minced

1/2 cup chicken broth, low sodium**

1/2 tsp salt

Ground black pepper, to taste

1/4 cup Parmesan cheese, grated

1/4 cup mozzarella cheese, shredded

3 tbsp parsley, finely chopped


Preheat large non-stick skillet on medium – high heat and add mushrooms. Cook until golden brown or about 5 minutes, stirring occasionally. Transfer to a medium bowl and set aside.

Return skillet to medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.

Add cooked mushrooms, cauliflower “rice”, broth, salt and pepper. Stir, cover and cook for 4 minutes.

Turn off heat, add Parmesan and mozzarella cheese and parsley; stir until cheese is melted. Serve warm with chicken of choice (I like almond crusted chicken).

Store: Keep refrigerated in a glass airtight container for up to 2 days.


Easy Low-Carb ( Grain Free) Cauliflower Fried Rice Recipe

This coconut cauliflower rice is creamy, slightly sweet – paleo, vegan, gluten-free and low carb ! –  and requires just a few minutes of prep work and is cooked in less than 5 minutes – It can be served by itself as a quick lunch, or as a side dish. This recipe can be part of a low-carb, keto, gluten-free, dairy free, whole-30, Atkins, Paleo, or Banting diet.
Author Annissa Slusher


2 tablespoons butter, ghee, coconut oil, or olive oil
340 gms riced cauliflower fresh from  Town and Country Markets 
1/4 cup carrot finely diced (optional)
1 ounce green onion (about 2 large or 4 small) sliced, with white and green parts separated
2 cloves garlic crushed
1 large egg beaten
2 tablespoons gluten-free soy sauce or Tamari (more or less to taste)
1 teaspoon toasted sesame oil


In a large heavy skillet or wok, melt butter or oil of choice over medium-high heat.

Add carrots and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften–about 5 minutes.

Stir in the white part of the green onions. Cook until vegetables are almost tender–about 2-3 minutes more. Add the garlic and cook for 1 minute.

Pour in the egg and stir it together with the vegetables. Cook, stirring the mixture frequently, until the egg is scrambled. This takes about 1-2 minutes.

Stir in the soy sauce, green part of green onions, and the sesame oil. Taste and adjust seasoning.

With thanks – https://sweetpeasandsaffron.com

Order freshly prepared Cauliflower Rice from Town and Country Markets. CALL (07) 3892 7755 ANYTIME TO ORDER for your patrons, clients and patients.

By – Author and celebrity health coach, Kelly Leveque.

4 cups of cauliflower rice
2 Tbsp coconut oil
2 Tbsp coconut milk or coconut crème
1 rotisserie chicken or 2 baked chicken breasts, shredded
2 cups broccoli florets
2 Tbsp chopped green chives
2 Tbsp sesame seeds
4 Tbsp coconut aminos
2 Tbsp melted ghee

Directions for the Bowl

1) In a large sauté pan, blanch broccoli in water for 4-6 minutes until fork tender. Drain and set aside.

2) In same large sauté pan, add coconut oil, coconut milk (or crème) and cauliflower. Stir-fry on medium heat until cauliflower is done to your liking, 4-6 minutes.

3) Add cauliflower to bottom of bowl and top with shredded chicken and broccoli.

Directions for the Sauce

In a small bowl, mix melted ghee, coconut aminos and sesame seeds. Dress bowl with half. Top with chives. Enjoy

Order freshly prepared Cauliflower Rice from Town and Country Markets. CALL (07) 3892 7755 ANYTIME TO ORDER for your patrons, clients and patients. https://www.townandcountrymarkets.com.au/cauliflower-broccoli-rice-recipe/