Cauliflower rice

Yes. It’s cauliflower chopped or grated into small, rice-like pieces; there’s no rice in it. You can make it at home with a box grater or a food processor.

Fry it in a wide, hot pan in a single layer for about 4–5 minutes, uncovered, so the moisture can escape. Cook in batches if needed and add salt near the end.

Yes. Add frozen cauliflower rice straight to a hot frying pan and cook for around 6–8 minutes, stirring now and then, until hot and the excess moisture has evaporated.

It works well under a curry, chilli or stir-fry, and alongside chicken, salmon or prawns. For a quick meal, fry it with mushrooms, spinach and egg, or stir through a little grated cheese.

Yes. Finely grate fresh cauliflower and use it raw in a salad or as a crunchy base for chopped vegetables and dressing. Keep it chilled until you’re ready to serve.

Keep raw cauliflower rice in an airtight container in the fridge and use it within a couple of days. Cool cooked leftovers promptly, refrigerate within two hours, eat within 48 hours and reheat only once, until steaming hot.

Yes, it has 1.7 g of carbohydrate per 100 g, so it’s much lower in carbohydrate than cooked rice. That figure is for plain cauliflower rice, before adding sauces or other ingredients.