Paleo friendly - Low Fat - Low Calorie - Low Carb - Gluten-Free
I recently discovered that I am allergic to Rice, so I decided to do some research and found that Cauliflower is a great subsitute for rice. It is surprisingly delicious, very easy-to-make, low calorie, and gluten free. It can be eaten as a side or as a base for dishes like stir-fries or curries. My hunny Jeff was actually pleasantly surprised how delicious it is. Infact we prefer Cauliflower rice over the standard rice, so much more flavor! I'm not sure where this idea comes from for making cauliflower rice, as there are many different versions of the recipe on the internet. I decided to create my own and play around with the flavors. Hope you enjoy!
Wash, remove core and leaves, and trim,
Chop up the Cauliflower, not too small you want to be able to grate this.
Once dry use the large hole side of your cheese grater and shred the Cauliflower. You may also use a food processor and if you do make sure you chop your Cauliflower smaller. Also be sure to not over process the Cauliflower or it will become mushy.
In a large frying pan over medium heat, heat 2 Tbs of olive oil. Add 1 medium onion and sauté approximately 10 minutes or until soft. If adding other diced vegetables, add with the onions.
Add the prepared cauliflower to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside (similar to "al dente" pasta). Season with salt and pepper to taste. Remove from heat and serve.
Makes 4 servings.
Variations
Herbed Rice: Add 2 TBS of chopped fresh basil, 1 medium yellow onion (chopped), two garlic cloves (minced)
Mushroom Risotto:(my favorite) 1 lb of portobello mushrooms thinly sliced or diced, 2 shallots diced, 1 garlic clove (minced) 2 TBS of butter, 1/3 cup parmesan cheese and salt and pepper to taste. (picture below)
Fried Rice with or without Shrimp: Add 2 TBS olive oil then cook the small raw shrimp for about 1 min or 80% cooked through. Remove shrimp and add cauliflower rice to pan, along with the 3/4 cup of defrosted peas, carrots, and 2 chopped green onions After frying the cauliflower rice mixture, push the cauliflower to one side of the pan. Pour in one (2) beaten egg into the empty part of the pan and lightly scramble the egg. Then mix the scrambled egg and cauliflower "rice" together. If desired, add a little soy sauce to the mixture.
Vegetable Rice: Add your favorite diced vegetable; sauté with the onions
* Also great used as "rice" in soups and stews and as side dish in place of rice or curry. Great served with chicken, seafood, and a side salad. Be creative! *
Add the prepared cauliflower to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside (similar to "al dente" pasta). Season with salt and pepper to taste. Remove from heat and serve.
Makes 4 servings.
Variations
Herbed Rice: Add 2 TBS of chopped fresh basil, 1 medium yellow onion (chopped), two garlic cloves (minced)
Mushroom Risotto:(my favorite) 1 lb of portobello mushrooms thinly sliced or diced, 2 shallots diced, 1 garlic clove (minced) 2 TBS of butter, 1/3 cup parmesan cheese and salt and pepper to taste. (picture below)
Fried Rice with or without Shrimp: Add 2 TBS olive oil then cook the small raw shrimp for about 1 min or 80% cooked through. Remove shrimp and add cauliflower rice to pan, along with the 3/4 cup of defrosted peas, carrots, and 2 chopped green onions After frying the cauliflower rice mixture, push the cauliflower to one side of the pan. Pour in one (2) beaten egg into the empty part of the pan and lightly scramble the egg. Then mix the scrambled egg and cauliflower "rice" together. If desired, add a little soy sauce to the mixture.
Vegetable Rice: Add your favorite diced vegetable; sauté with the onions
* Also great used as "rice" in soups and stews and as side dish in place of rice or curry. Great served with chicken, seafood, and a side salad. Be creative! *