Cauliflower rice with home made bone broth

cauliflower rice .png
cauliflower .png




Slow cooker or gas stove with a large pot 

Cheese cloth 

Baking tray 

Silicon matts or baking paper 


1kg of bones (organic beef or organic chicken carcass)

Scraps (minimum 1 onion, 2 carrots, 2 stalks of celery) 

1 tbsp of celtic salt 

1 tbsp of pepper 

2 tbsp of apple cider vinegar 


  1. If you are using raw bones, especially beef bones, it improves their flavour to roast them in the oven first. Line the baking tray with a silicon matt or baking paper and place the bones on the tray and put in the oven, roasting for 30-40 minutes at 200 degrees. For chicken I usually use the left over carcass from our roast dinner.

  2. Place all ingredients into a slow cooker on the stove in a large pot.

  3. Fill the slow cooker or pot with water.

  4. Cook on low for 18-72 hours

  5. Strain the broth through the cheese cloth.

  6. Remove the layer of fat with a large spoon and discard.



Large skillet with lid


1 large head of cauliflower 

1-2 cups of bone broth or vegetable broth 

1 cup of cooked quinoa 

1/2 cup of fennel with green tops

1/2 cup fo dried fruit (mix of fig, dates, currents) 

1/2 cup of sunflower seeds 

1/2 cup of coriander and mint

1 tbsp of ginger

1 tbsp of 5 spice 

2 tbsp of coconut oil 

1 leek 

salt and pepper to taste 


  1. Cut cauliflower into florets. In 3 batches, break up the florets in the flood proctor until it resembles rice.

  2. Heat oil in a large skillet over medium to high heat. Add sliced leek and sunflower seeds. Sauté until the leek is soft and the sunflower seeds are toasted. Add in spices and stir for another minute.

  3. Add in the dried fruit, sliced fennel, the tops of the fennel chopped finely, quinoa and cauliflower.

  4. Poor the broth over the mixture.

  5. Simmer for 10 minutes with lid on.

  6. Season to taste.

  7. Serve with coriander and mint.

Cook it for your mates, they will broth!

Natasha Burbury