keto cauliflower rice
This rice substitute is one of my favorite starch replacers; the finished dish doesn’t have an overpowering cauliflower flavor (as one might expect), and it has a great texture which makes it ideal for pairing with a wide range of meals. This is a basic recipe, which can be used as a starting point for a wide range of flavored rice dishes.
Makes: 4 SERVINGS
Prep Time: 5 MINUTES
Cooking Time: 10 - 15 MINUTES
1 medium-size cauliflower (about 1 ½ pounds/675 g)
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
1. Remove the leaves and stalk from the cauliflower, roughly chop into florets and then place into a food processor. Process the cauliflower in short pulses until the it is chopped up into rice grain-size pieces. If you do not have a food processor then you can also use a cheese grater to grate the cauliflower.
2. Place the cauliflower into a large saucepan, drizzle with olive oil, and gently sauté over low heat for five to 10 minutes, stirring regularly and keeping the lid on until the “rice” is tender. Remove the saucepanfrom the heat, season, and serve immediately.
Don’t add any water to the cauliflower; there is enough naturally occurring water in the cauliflower to help steam the rice.
Remove the “rice” when it is just barely tender; don’t overcook it, as it can become mushy. The cauliflower rice will have a slightly firmer texture than regular rice.