Servings: 6 Prep: 10 min Cook: 5 min Total: 15 min
When going to a low carb way of eating, one of the very first things to go is “rice”. I love rice. It’s delicious and comforting! What now?!
Cauli-Rice is a rice substitute, made out of cauliflower. When I first read about Cauli-Rice, I thought, “That’s silly. It won’t taste like rice!” I avoided it for the longest time, simply because I didn’t believe it could be a good substitute. Many months later, I had some leftover Indian Curry, from a friend. This seemed like a good opportunity to try it. So, I did. It was great! It COMPLETELY hit the spot. What I didn’t realize what that the rice is so much about the texture and to serve more as a vehicle for the “stuff” on top. Cauliflower is such a light taste, you can’t taste it. You just get that pleasing rice texture, some good nutrients, a little fiber and … you get rice back!
(ok, not sushi, not risotto, but … you should get the point) em>
- 1 head large cauliflower
- salt and pepper to taste
- Remove the leaves and core from the cauliflower.
- With a cheese grater, grate the cauliflower over the largest grate section. This should give you grated cauliflower. (an alternative is to put it into a food processor and "pulse" the cauliflower, until it's small grains ... you don't want to puree it, which is why I like the cheese grater method)
- Place the grated cauliflower into microwaveable container season with salt and pepper.
- Cover with a lid, or plastic wrap. If you use a lid, do not clamp it down. Simply place it on top, to allow some breathing. If plastic wrap is used, poke a few holes in the top. Steam needs to escape.
- Microwave on high for 3 to 4 minutes. Remove and let sit for 1 more minute. (I don't have a microwave, so I usually use a Teflon pan, with a small amount of coconut oil in the pan. Over high heat, I sauté the cauli-rice for about 4 minutes, constantly tossing it around, to cook it evenly. The end result is the same!)
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