Cauliflower has been trending in the foodie world lately and for good reason. The vegetable is super versatile, low carb and nutritious. One of my favorite ways is to eat it like rice or cut it into steak like shapes and roast it. Making cauliflower rice is very easy and much cheaper than buying the pre-packaged one which can sometimes have preservatives added.
2 Easy Steps to Perfect Cauliflower Rice:
- All you need is a fresh and healthy looking head of cauliflower without too many brown bruises. Remove the leaves, cut off any brown bits and cut the head into 8 pieces.
- Place 4 pieces of cauliflower in the food processor at a time and hit the pulse button to gently break down the cauliflower. I find that I only need to hit the pulse button 3 times to achieve the perfect rice like pieces. This also depends on the type of food processor you have.
After you are done processing the second batch the result will be a large bowl filled with cauliflower rice that you can use for any dish. You can even freeze it in batches for at least a week for quick weeknight dinners.
3 Easy Cauliflower Rice Recipes:
- Simple Herb Cauliflower Rice: Heat a large pot over medium high heat. Add a tablespoon olive oil and and sauté 1 finely chopped medium onion with 2 cloves garlic. Add the fresh rice to onion mix and sauté for about 4 minutes till cauliflower is cooked but not too soft. Add chopped parsley, cilantro and a squeeze of lemon juice from half a lemon. Mix and serve immediately.
- Cauliflower Rice Biryani: If you love spicy biryanis but want to switch things up or are trying to lower your carb intake, this is the perfect dish. All you need to do is substitute rice with cauliflower rice in your usual biryani recipe and voila! It really tastes so good.
- Cauliflower Fried Rice: Sauté onions, garlic and ginger in a large wok or pan with olive oil for about 3 minutes. Add sliced carrots, green beans, red bell pepper and saute for another 3 minutes. Lastly add the rice and roughly chopped bok choy. Add half a teaspoon sesame oil, 2 tbsp low sodium soy sauce and a tsp oyster sauce. Cook for another 3 minutes and serve with protein of choice.