One of the first lessons in my grain-free kitchen was about how to make Cauliflower Rice. One of my favorite low carb and grain free substitutes to use is cauliflower in place of rice. It’s very easy to whip up a batch of cauliflower rice and it works well in most recipes. Cauliflower rice is also quick cooking and often times, doesn’t need to be precooked when using it in recipes.
Let’s face it…we’re all busy. Making good decisions in regards to our diets can often be clouded by the fact that our time is limited. Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer. The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.
The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen. The “free” items are water, salt, black pepper, and cooking oil. These items may be used in recipes and won’t count toward the ingredient total. I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.
Ready to get started?
Recipes that use cauliflower rice:
- 1 medium head of Cauliflower
- Trim the leaves and remove the core of one head of cauliflower.
- Cut the cauliflower into florets (it doesn't have to be perfect).
- Place the florets into a blender or food processor and pulse until the cauliflower is the size of grains of rice, about 5-8 times.
- Steam for 2-3 minutes or until tender. Or use as directed in a recipe.
Net Carb Count*: 16.08 g net carbs (for the whole head of cauliflower)
Total Carb Count: 30.48 g total carbs (for the whole head of cauliflower)
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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