Tuesday, March 31, 2015

Crispy Cauliflower Rice

For someone who is trying to eat low-carb or paleo, the cauliflower is the gift that keeps on giving.  It really can transform into so many things that people who are giving up carbs miss the most.  You know, things like pizza, mashed potatoes, bread-sticks, rice...everything that is off limits.  The cauliflower is packed with fiber and vitamin C and is low in fat and sugars.  The texture of a cauliflower changes with different cooking methods and the flavor is mild, which makes it a perfect substitute for so many comfort foods.  For this super simple recipe, it is all about turning the cauliflower florets into tiny rice like pieces and pan frying in a little bit of oil.  The cauliflower has a lot of water in it, so it can get turn mushy, because of this, we just use a small amount of oil and cook on medium high heat.  This makes a yummy, crispy rice like texture that goes so well with anything.  The possibilities are endless once you start this recipe so give it a try and have fun with it!


This is what you need:

1 head of Cauliflower (3 cups of "riced" cauliflower)
1 tsp Olive Oil
1/4 tsp salt
1/4 tsp Pepper

Optional Seasoning:
Garlic Powder
Cayenne Pepper
Chili Powder
Cumin

This is what you do:
Cut the cauliflower into small florets and place in a food processor.  Pulse the food processor 5-10 times to chop the cauliflower into rice like pieces, being careful to not turn it into mush. Add 1 tsp of oil, the riced cauliflower and salt and pepper to a pan and fry over medium high heat for about 10 minutes, stirring frequently.  When desired crispiness is reached, remove and serve!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

First thing to do is wash and dry the cauliflower, then remove the leaves and the core and discard.  Cut away the florets from the core and chop into pieces about 2 inches in size.

Place them in a food processor, but only fill up the processor half way to  2/3 of the way full.  You will probably need to do 2-4 batches, depending on the size of the cauliflower.

Pulse anywhere from 5-10 times, or more if needed.  You want small, rice like pieces but be careful to not completely pulverize the cauliflower.

Remove and pour into a bowl, and continue the process until you are done.

When I have the whole cauliflower riced, I pan fry just what I need for that particular night or recipe and store the remaining cauliflower pieces in the refrigerator.  It will last up to a week in there and you can make more rice if you want, or use it in a different way.  If you are making a dinner for 4 people, 3 cups is usually a good amount.

Add 1 tsp of oil to a pan and heat over medium high heat.  Add the cauliflower, salt and pepper and stir frequently for about 10 minutes.

You want the cauliflower to brown slightly and get crispy.  This will keep it from getting mushy, especially if you are serving it with something saucey.  I also like to serve it on the side instead of piling other food on top of it, like how most of us do with regular rice.  This just helps it maintain the texture better.

This is a delicious, super easy way to add more vegetables to your diet and trick your mind into thinking you are having carbs!  You can literally add whatever seasonings to it and serve it with anything you want.  This is a perfect side dish to my Low-Carb Potstickers too!  Give this one a try and let me know what you think!