📖 Instructions

1. Prep the cauliflower rice: If using fresh cauliflower, chop it into florets and pulse in a food processor until it resembles rice. Alternatively, use store-bought cauliflower rice to save time.
2. Prepare the black pudding: Slice the black pudding into bite-sized pieces, about 1/2 inch thick. Not to thin so it crumbles!
3. Cook the black pudding: Heat a large skillet over medium heat. Add the sliced black pudding and cook for about 5-7 minutes, flipping occasionally, until it's heated through and slightly crispy on the edges. Remove from the skillet and set aside.
4. Sauté the onions (Optional): In the same skillet, add a drizzle of oil. If you like onions, add about ½ cup chopped onion cook until softened and translucent, about 3-5 minutes. This adds a nice layer of flavor, but you can skip it if you're not a fan.
5. Cook the cauliflower rice: Add the cauliflower rice to the skillet. Cook for about 5-8 minutes, stirring frequently, until it's tender-crisp and slightly browned. I like mine with a little bit of a bite, but cook it longer if you prefer it softer.
6. Add the sauerkraut: Stir in the sauerkraut and cook for another 2-3 minutes, until it's heated through and the flavors have melded together. I usually drain the sauerkraut a little before adding it, so it doesn't make the dish too soggy.
7. Combine everything: Add the cooked black pudding back to the skillet and stir gently to combine. Make sure everything is heated through. You can also add a pat of butter at this stage for extra richness.
8. Season to taste: Season with salt and pepper to taste. Remember that the black pudding and sauerkraut are already quite salty, so go easy on the salt!
9. Serve: Serve the Estonian Cauliflower Rice with Black Pudding and Sauerkraut hot. Garnish with fresh parsley or dill, if desired. A dollop of sour cream or a sprinkle of lingonberry jam adds a nice touch too!