Cauliflower is not just a perfect replacement for potatoes and rice, it's also ideal for thickening sauces without adding too many carbs or making a pizza base. If you follow a healthy low-carb diet, you should always have some cauli-rice ready in your fridge.
Cauliflower is one of my favourite ingredients and I have used it in many of my recipes in KetoDiet and KetoDiet Basic instead of potatoes and rice. If you do it right, you won't be able to tell the difference :-)
- Remove the leaves and the hard centre core of the cauliflower and cut into florets.
- Wash the cauliflower thoroughly and drain well.
- Once dry, grate with a hand grater or in a food processor with a grating (or regular) blade (I used my Kenwood mixer with a food processor attachment). Pulse until it looks like rice. A grating blade will make it look closer to real rice. Don't overdo it - it only takes a few more seconds to make purée out of it.
- Cook the cauli-rice using the tips below or place in an airtight container and store up to 4 days. Done!
Place in a steam pot and cook for 5-7 minutes. Otherwise, place in an airtight container and store up to 4 days.
Place the processed cauliflower in a microwave safe bowl and cook on medium-high for 5-7 minutes. You won't need any water when cooking in the microwave. Season with salt and pepper (if desired).
3. Pan roasting:
You can briefly cook the "rice" on a pan greased with butter or ghee or add directly to the pot with meat or sauce you plan to serve it with.
4. Oven cooking:
Preheat the oven to 200 C / 400 F. Spread the grated cauli-rice over a baking sheet lined with parchment paper and cook for 12-15 minutes flipping 2-3 times.
I've recently came across this easy way of making cauli-rice in a blender - what a great idea! You can keep the cauli-rice sealed in the fridge for up to 4 days.
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