Cauliflower Rice (Paleo, Whole30, Low Carb)
I know this recipe is not a brain cracker, but I can see it on the social media or when talking to friends and colleagues, that lots of people still don’t know what the heck is the cauliflower rice? What do you have it with? And how do you even make it?
Well, here is the most verified process of how to make a cauliflower rice from our household. I think we are actually almost pros in making cauli rice. Because we honestly have it with our meals at least once a week. It’s stupid easy to make. I just can’t praise this side dish enough. Whoever thought about it first is a genius. Because this is just one of the best sides you can have with your curries, stews, stir-fry etc. when maintaining a healthy life style.
You can use it instead of rice (as in the Cauliflower Fried Rice recipe), but also as couscous or bulgur… It only depends how fine you’ll chop the cauliflower. However unless like a classic rice the cauliflower version is free of starch and it’s low in carbs. And because it’s a vegetable it has lots of nutrients.
Are you worried that it would taste “funky”? Don’t be. It’s another amazing feature of cauliflower. It can be just as strong in flavour as you wish for. The way you cook it usually affects the final taste. So steamed or slightly pan fried cauliflower has almost no taste which is what you’re probably looking for when using it as a rice.
- 1 head of cauliflower
- Oil for cooking
- Salt and pepper
- Cut the big stem off (I usually save it for a stock, otherwise you can chuck it)
- Then chop up the rest of the cauliflower roughly and place it in a food processor. Pulse it till the pieces are small - of a rice size.
- You can serve the cauliflower rice raw (in hot sauces it gets soft), steamed or sauteed/fried in small amount of oil. The last version is our favourite. We would put a tbsp of oil in a frying pan and fry the cauliflower in for 5 minutes, stirring and at the end season it with salt and pepper.