This is the perfect rice or pasta replacement for people who eat low carb and/or gluten free. It's also a great way to get in some extra vegetables. While it doesn't really taste like rice, it's still yummy and absorbs sauces really well.
2 garlic cloves
1 large onion (any type will do)
1 cauliflower head
Peel the garlic and onion and place in a blender. Blitz until they resemble finely chopped pieces. Alternatively you can finely chop them yourself but this saves time and you will be using the blender for the cauliflower anyway.
Put the garlic and onion in a bowl and set aside. Rinse the blender.
Remove the outer leaves of the cauliflower and separate into florets. Place in the blender and blitz until it resembles rice.
I find I have to do this in two or three batches as the florets are too large to fit them all in at the start.
Heat some olive oil in a large pot over a low heat. Add the garlic and onion and cook for a few minutes or until soft.
Add the cauliflower and stir well. Cook for about 10 minutes, or until the cauliflower is cooked through and soft. Stir regularly; you may need to add a bit of water here and there if the cauliflower starts to stick to the bottom of the pan.