By taking a head of cauliflower and “ricing” it in a processor you get a delicious, low starch substitute for white rice. I have included instructions for steaming and roasting the cauliflower.
Wash and thoroughly dry the cauliflower. Cut out the core, chop it up, and then break the florets into medium-sized pieces. Place a third of the cauliflower (core and florets) in a food processor with the “S” blade, and pulse slowly until cauliflower is pea-size.
Any big pieces can be run through in your next batch. It should take about three batches to do one head of cauliflower depending on the size of your food processor and your cauliflower.
Grating the Cauliflower with Shredding Disk
Attach the shredding disk to your machine and push the cauliflower through the feeder.
How To Steam Cauliflower RIce in a Skillet
Heat a tablespoon of butter or oil in a 12" skillet over medium heat. Add cauliflower. Stir to coat the cauliflower with oil and cover the skillet. After three minutes, lift cover and stir.
Cover and cook another three to five minutes until tender. Remove pan from the heat and season to taste with salt and pepper.
How To Roast Cauliflower (no fat method)
Scatter the cauliflower on a sheet pan without crowding the pan and place in a hot oven (350 or 400 degrees F) for 5 minutes.
Notes
Use cauliflower rice in your favorite recipes in place of starchy rice. It can be used as a side dish mixed with butter and salt, in stir-fries, mixed in with scrambled eggs, or omelets, and fried rice, to name a few.
Nutrition Facts
How to Make Cauliflower Rice
Amount per Serving
Calories
66.9
% Daily Value*
Total Fat
3.9
g
6
%
Saturated Fat
0.7
g
4
%
Sodium
188.5
mg
8
%
Potassium
429.9
mg
12
%
Carbohydrates
7.1
g
2
%
Fiber
2.9
g
12
%
Sugar
2.7
g
3
%
Protein
2.8
g
6
%
Net Carbohydrates
4.3
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
66.9
Net Carbohydrates
4.3
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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