As part of my weight loss journey, I’ve made a lot of “food swaps”.  I’m trying to virtually cut out things like pasta, rice and bread, reduce the amount of potatoes I consume.
These foodstuffs often are those which make you feel fuller – the things which make you feel full and contented.

I discovered, tried and like a recipe for cauliflower rice a long time before it became so hugely popular.  It’s now being sold in pouches ready to microwave!  Of course, as a horrendously marked up price.  £2 for 200g!

Given that the same shop sells a whole cauliflower (around 400g) for £1, it’s easy to see why so many stores are jumping on the bandwagon.

Strange that people buy it – all you need is a food processor with a metal blade and a cauliflower.  Chop the cauliflower into chunks, add to food processor, pulse about 4 or 5 times until the cauliflower resembled rice grains.

I actually managed to put myself right off cauliflower rice as I simply ate it too often!  Thankfully I wasn’t put off the vegetable itself.

Tonight I made a spiced roasted cauliflower to accompany a chicken breast in a tikka masala sauce.   330g of raw cauliflower, broken/cut into small bite sized pieces.  Spread on a baking tray.  Sprinkle on half a teaspoon of nigella (black onion) seeds, a quarter of a teaspoon of cumin seeds, a drizzle (10ml) of a really good quality (thick) balsamic vinegar.  Spray with 20 squirts of a low calorie spray oil.  Put into a pre-heated oven (190 degrees) for around 20 minutes, stirring half way through.

Total 150 calories.  Services one as a main meal or two as a vegetable side dish.

It remains slightly al dente, which is nice as it retains a bit of crunch and makes the whole meal take longer to eat!