Cauliflower “Rice” Recipe

by laura on March 14, 2012

This recipe is a keeper! Cauliflower can easily be transformed to the texture of rice for a tasty low carb stand in. Once you have tried cauliflower “rice”, you may never want to go back to traditional carb filled rice.

The recipe is so easy to adapt because you can easily add any spice(s) or herbs that you enjoy. The flavor of cauliflower, much like rice, is a blank slate. Yours to transform and create. I love serving my french style pot roast over cauliflower rice.

  • 1 head cauliflower

Preparation:

To make this dish the most easily and to have it come out the best, three pieces of equipment are very helpful:- A food processor
– A microwave
– A covered (or fairly tightly coverable) microwave-safe dish

1) Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.

2) Microwave it in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the “granules” will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work.

Carb Count: Each cup contains 5 grams of carbohydrate, about half of which is fiber.

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