Try this quick, easy, and low carb alternative for rice!
Cauliflower is such an adaptable vegetable. You can manipulate it to make a variety of low carb substitutes for mashed potatoes, pizza crust, pasta sauce, and rice! However, on of my favorites to make is Cauliflower Rice. I LOVE rice, but it can make the meal heavy and drives my carb intake through the roof! (Which isn’t great for bikini season..?) Cauliflower rice doesn’t exactly have the same texture and taste as rice, but it leaves me just as satisfied. Its perfect for soaking up the sauces from a chicken curry, or a veggie stir-fry ?.
There two ways to make cauliflower rice. You can either use a cheese grater or a food processor. If you’re a broke college grad like
?? , use the box grater. Its cheap and easy clean up, so it’s a win win. If you have a food processor its actually quicker to pulse until it reaches a rice like consistency. You can actually prep cauliflower rice in large batches and freeze portions for quick last-minute sides on busy week nights. They thaw out pretty quickly and come in handy.
- 1 cauliflower
- 1 tbsp olive oil
Remove greens and cut cauliflower into 4 equal sections. Using box grater, grate the cauliflower using the medium sized holes. Discard of any hard stems.
Transfer grated cauliflower to a cheese cloth and squeeze out the extra moisture. In a hot pan or skillet, heat olive oil and sauté cauliflower rice over medium heat. Stirring often, cook cauliflower until tender (~ 7-8 mins). Season as desired. (Ex. Soy Sauce, salt and pepper, taco seasoning...etc)
Use in any and all recipes that call for rice.