Thursday, February 4, 2016

Cauliflower "Rice"

Have you ever eaten riced cauliflower?  It's a great low-carb alternative to rice. You can buy cauliflower already riced at some whole food stores, but it's really easy to make your own.
 You can use fresh or frozen cauliflower.
I prefer frozen- it's already cut for you and I've found it to be gentler on the tummy.
You will need one pound of cauliflower.
If using frozen, let it thaw or microwave it for 3-4 minutes until it's no longer frozen, but not cooked.
Drain any liquid.
 Place the cauliflower in a blender. Pulse it a few times until you get little rice size pieces of cauliflower. 
 It should look something like this.
Be careful not to over pulse or you will end up with mush.
If you do not own a blender you can grate each floret with a grater, or chop it finely with a knife.
Now it's time to decide how you want to cook your rice.  There are several ways I like to do this, it just depends on what I'm in the mood for and how much time I have.

The quickest and easiest method is to microwave it in a heatproof bowl, covered with plastic wrap, for three minutes on High.

The next method is to sauté it. In a large frying pan over medium heat, heat 1 tbs olive oil. Add riced cauliflower and sauté approximately 10 minutes or until soft.

My favorite way is to roast it.  Spread riced cauliflower evenly onto a baking sheet.  Drizzle with 1 tbs olive oil, toss to coat. Roast "rice" in a 450 degree F oven for 12 minutes, mixing it on the sheet halfway through.

Cauliflower "Rice"
Yields: 4 servings

1 lb cauliflower, fresh or frozen


If using frozen, let it thaw or microwave it for 3-4 minutes until it's no longer frozen, but not cooked.
Drain any liquid.  Place the cauliflower in a blender.* Pulse it a few times until you get little rice size pieces of cauliflower, being careful not to over pulse.

Cooking Methods:
- Microwave in a heatproof bowl, covered with plastic wrap, for three minutes on High.

- In a large frying pan over medium heat, heat 1 tbs olive oil. Add riced cauliflower and sauté approximately 10 minutes or until soft.

-Spread riced cauliflower evenly onto a baking sheet.  Drizzle with 1 tbs olive oil, toss to coat. Roast cauliflower in a 450 degree F oven for 12 minutes, mixing it on the sheet halfway through.

*If you do not own a blender you can grate each floret with a grater, or chop it finely with a knife.





MY BLENDER OF CHOICE:


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