Recipe: Anna Barnett’s Cauliflower Rice

Anna Barnett Cauliflower rice recipe

This is the perfect low carbohydrate meal, swapping out regular rice and instead making it from cauliflower. Combine with pesto and mix in a wild peppery rocket for a hearty filling salad. Serve as a side or send it out solo. This is a salad that packs a punch and is guaranteed to keep everyone happy, plus you can get this together easily in under fifteen minutes.

Preparation Time 10 minutes

Cooking Time 5 minutes

Serves 4 – 6


1 Medium Cauliflower – Roughly chopped into florets

Good glug of rapeseed oil

200g Wild rocket

2 Jalapeños – Finely sliced

150g Broad beans

200g Feta – Crumbled

Small handful of parsley – Leaves removed from stalk, roughly chopped

Handful of basil leaves – Removed from stalks and roughly chopped

Generous sprinkle of sea salt flakes

Several turns of freshly ground black pepper


1 Clove of garlic

2 Tbsp of pine nuts

½ Tsp of black peppercorns

1 Handful of basil leaves

20g of Grated Parmesan

3-4 Generous glugs of extra virgin rapeseed oil


Begin by roughly breaking up the cauliflower into bite-sized florets then blitzing to a fine crumb in a blender. Once blitzed to a crumb set to one side and heat up several glugs of oil in a large frying pan then add in the cauliflower plus seasoning. Stir occasionally and cook for 4-5 minutes.

For the pesto simply muddle all ingredients together, beginning with the garlic, pine nuts, black peppercorns then add in the basil. Muddle some more before adding in the Parmesan and finally the oil.

Next, combine the pesto with the cauliflower rice and mix through the rocket, broad beans, and basil leaves. Sprinkle in the feta along with the fresh jalapeños. Finally, drizzle with extra virgin rapeseed oil, and add a little extra freshly ground black pepper then serve.

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