Cauliflower Rice
Cauliflower Rice – Low Carb Rice Recipe
Here is a low carb rice recipe that you can use in just about anything. You can use it with a stir fry, a curry dish, or serve it as a side dish with a healthy meat. Leftovers are even wonderful – try it in a salad. It has the same texture of rice, but has a lot more nutritional value & no starchy carbohydrates!
Ingredients
1 head of cauliflower, leaves removed (keep stem, trimmed), cut into chunks that can be grated in a food processor
Olive oil for sautéing (or coconut oil)
Garlic powder
Onion powder
Salt and pepper
Optional for serving: Parmesan cheese, Braggs amino, soy sauce, butter, etc.
Directions
Using a food processor, grate the cauliflower including the stem into a large bowl. Use the large grating blade. (Small grater will work also; just will make smaller “rice”)
Coat bottom of large skillet with oil and heat over medium heat.
Pour in “rice” to cover bottom of pan with a thick layer and pat down. (Freeze rest of rice in a Ziploc bag for another day. You don’t have to thaw it to cook– frozen rice will just take longer to brown.)
Drizzle top with a little more oil and season top with salt, pepper, and garlic powder, onion powder (or any other seasoning you prefer).
Sauté until rice starts to get a little light brown underneath then flip over portions to lightly brown the other side. You can add more seasonings after flipping if you wish. Cauliflower has a lot of water itself, so do not cover or add any liquid or it will steam and turn mushy. Serve plain or with Parmesan, or anything else you come up with!
Here is a low carb rice recipe that you can use in just about anything. You can use it with a stir fry, a curry dish, or serve it as a side dish with a healthy meat. Leftovers are even wonderful – try it in a salad. It has the same texture of rice, but has a lot more nutritional value & no starchy carbohydrates!
Ingredients
1 head of cauliflower, leaves removed (keep stem, trimmed), cut into chunks that can be grated in a food processor
Olive oil for sautéing (or coconut oil)
Garlic powder
Onion powder
Salt and pepper
Optional for serving: Parmesan cheese, Braggs amino, soy sauce, butter, etc.
Directions
Using a food processor, grate the cauliflower including the stem into a large bowl. Use the large grating blade. (Small grater will work also; just will make smaller “rice”)
Coat bottom of large skillet with oil and heat over medium heat.
Pour in “rice” to cover bottom of pan with a thick layer and pat down. (Freeze rest of rice in a Ziploc bag for another day. You don’t have to thaw it to cook– frozen rice will just take longer to brown.)
Drizzle top with a little more oil and season top with salt, pepper, and garlic powder, onion powder (or any other seasoning you prefer).
Sauté until rice starts to get a little light brown underneath then flip over portions to lightly brown the other side. You can add more seasonings after flipping if you wish. Cauliflower has a lot of water itself, so do not cover or add any liquid or it will steam and turn mushy. Serve plain or with Parmesan, or anything else you come up with!