This here is my new favorite way to eat rice. Cauliflower rice, or how I like to call it, Cauli-rice, is simply amazing. It tastes so close to the real contender that even my husband didn’t notice he was missing the carb version. The preparation is pretty easy, toss chunks of cauliflower into a food processor and pulse until it’s shredded to the size of rice grains. Or you can also do this by hand using a cheese grater. I’ve already turned a few skeptical friends into cauli-rice believers. With all the carbs we will undoubtedly be eating this holiday season, this is an easy way to help balance it all out. Or at least that’s what I’ll keep telling myself.
Serve with whatever you would normally eat rice with. My favorite is chicken and coconut-curry sauce.
1 medium head of cauliflower
1-2 teaspoons of coconut oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
Heat a large skillet with coconut oil over a medium heat. Add cauliflower rice and garlic powder. Stir and cook for a few minutes, until slightly tender. You want the cauli-rice to have a similar texture to rice. Test it every couple of minutes and be sure not to overcook, or it will get mushy. When done, remove from heat and add a pinch of salt and pepper.