Wait until you try this amazing cauliflower rice
recipe! It is surprisingly delicious, very easy-to-make, low calorie, and
gluten free. It is a great rice substitution. It can be eaten as a
side alone or as a base for dishes like stir-fries or curries. My husband
was actually pleasantly surprised how delicious it is.
I'm not sure where this idea comes from for making cauliflower rice, as there are versions of the recipe on the internet.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
More of Linda's delicious
Basic Cauliflower Rice Recipe
Yields: 4 servings
Prep time: 10 min
Cook time: 6 min
1 head cauliflower
1 tablespoon extra-virgin
olive oil or safflower oil
salt and coarsely-ground
black pepper to taste
Spices, herbs, and/or vegetables of your choice (see variation ideas below)*
* Season as you would any rice dish. I added some diced red bell pepper and sautéed with the onions.
Wash, remove core and leaves, trim, and coarsely chop the cauliflower.
Also make sure there are no brown or black spots on it. If so, remove with a paring knife. Chop the fresh cauliflower into small florets or pieces small enough
to fit into the food processor. Make sure that the cauliflower pieces are completely dried before using.
In a large frying pan over medium heat, heat olive oil. Add onion and
sauté approximately 10 minutes or until soft. If adding other diced vegetables, add with the onions.
Meanwhile, place cauliflower pieces in a food processor and process (pulse) until the cauliflower is small and
has the texture of rice. Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized.
Don't over process, as the cauliflower can get mushy - you want a rough chop.
Chop Cauliflower - Cauliflower Rice
Raise the heat to medium-high. Add the prepared cauliflower to the
cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the
cauliflower is slightly crispy on the outside but tender on the inside (similar to "al dente" pasta).
Season with salt and pepper to taste.
Remove from heat and serve.
Makes 4 servings.