Cauliflower Rice

Maybe you’ve already heard of cauliflower “rice,” but maybe not. The idea is to recreate the texture and flavor of rice using grated cauliflower. Seems strange, and I’ll admit to having been skeptical for a long time after first hearing the concept. But I finally tried my hand at it, and not only does this make for an amazing rice substitute when you need something to soak up a curry or stew, but it’s also quicker and more foolproof than cooking rice. I actually found myself preferring the ways in which this cauliflower rice differs from real rice – the slight toastiness lent from pan frying and the slight variety in sizes (unlike uniformly sized rice kernels, the grated cauliflower (depending on how you grate it) has some slightly larger and slightly smaller pieces). In addition to people eating low carb (and other rice-free diets), I’d also recommend this for just about anyone interested in a little change of pace and a great way to incorporate another vegetable into your meal.

Cauliflower Rice (adapted from This Primal Life)
Yield: 4 servings

Ingredients:

• 1 Tbsp vegetable oil*
• 1 head cauliflower
• salt and pepper, to taste

*I actually used 1/2 Tbsp coconut oil and 1/2 Tbsp butter which turned out really good.

Method:

1. Trim the stem and leaves from 1 head cauliflower, then break into pieces. Grate using a box grater or by pulsing in a food processor.
2. In a large sautee pan, heat 1 Tbsp vegetable oil over medium heat.
3. Add the grated cauliflower to the pan, and cook, stirring occasionally, until softened and toasted, about 15 minutes.
4. Add salt and pepper, to taste, and serve.