If you love rice but don’t want to consume too many carbohydrates, this Cauliflower Rice is perfect–it’s not mushy but puffy and dry.
As a rice lover, I never thought I could satisfy myself without eating rice on a regular basis. I often feel guilty every time I eat too much rice though.
Trying to find a rice substitute, I came across Cauliflower Rice. It’s perfect for all kind of dishes. From easy stir fry vegetables to curry, I can enjoy them by substituting Cauliflower Rice.
I started by following other Cauliflower Rice recipes but soon realized that mushy Cauliflower Rice doesn’t taste good. As I wanted my Cauliflower Rice to be puffy and dry with toasty flavor, I have started to cook it my own way.
Instead of cooking it with a cover, I just cook it without one. Cauliflower Rice is so fine that it doesn’t take long to cook it without a cover.
Ready to have a bowl of warm Cauliflower Rice? Let’s do it together!
Ingredients and equipment:
Note: This makes 4 generous servings
- One head of medium size cauliflower. Wash and discard the bad parts.
- A food processor with or without a grater option ( I happen to have one, so I just use it to show you) Note: if you don’t have a food processor, you can use a hand grater or any kind of a grater you have. It takes longer to grate by hand and you have to be careful not to grate your fingers.
- 1-2 TBSP (15-30 g) of good cooking oil (I use coconut oil)
- ½-1 TSP (2.5-5 g) of good salt (I usually use pink Himalayan)
- A pinch (1.25 g) of ground black pepper
Instructions:
- Cut the cauliflower florets into small chunks that can easily fit into the food processor. If you use a hand grater, cut them into big chunks that are easy to grate.
- On medium heat, heat the oil until hot and add the grated cauliflower in. Saute until soft, then add salt and pepper. Mix well and let it cook without a cover. Stir once in a while until it looks dry and has a light golden color and toasty flavor.
- Serve warm and use it as you do with regular rice. Refrigerate the leftover–it stays fresh for up to 3 days. Enjoy!
Have you made Cauliflower Rice before? Share with me below how yours turns out–I’d like to hear about it!
