I resisted the craze of making cauliflower into rice for a long time, a very long time.
Now I regret every, single, solitary minute of my stubborn holdout.
Cauliflower rice is the best thing since sliced bread, without the carbs, that is.
Cauliflower rice gives you the impression you’re eating rice without the starch.
It’s simple and amazing. Use in place of your fried rice, your Mexican rice or whatever other kind of rice you fix. It’s faster to cook, too. No fluffing with a fork required.
1 head cauliflower
2 Tbs coconut oil
salt and pepper, to taste
Remove florets from the head of cauliflower, and pulse in food processor until it has formed small “grains.”
Heat coconut oil over medium-high heat in a large skillet. Sauté cauliflower until crisp tender, about 5 minutes. Season with salt and pepper. Serve immediately, or use in another dish.
Nutritional Information: Calories Per Serving: 75, Fat: 7 g (6 g Saturated Fat), Cholesterol: 0 mg, Sodium: 601 mg, Carbohydrates: 4 g, Fiber: 2 g, Sugar: 1 g, Protein: 1 g.
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