Are you looking to reduce your white carb intake, or on the Paleo Diet? The winter is drawing in carbs are everywhere! It’s impossible to enjoy an evening meal without an overload of carbohydrates. Cauliflower rice is a great alternative and it is even quicker to make than regular rice!
Cauliflower is one of the healthiest foods as it belongs to the cruciferous vegetable family – along with broccoli, cabbage, Brussel sprouts, and kale etc. Cauliflower contains many antioxidants due to the high levels of phytochemicals. It’ll provide you lots of the essential vitamins, minerals, and fiber, this will help you to ward off heart disease, cancer, and even weight gain. Try teaming this ‘rice’ with Quorn mince, chicken curry, or simply add it to a salad for extra nutrients.
Prep Time: 5 Minutes
Cooling Time: 3 Minutes
- Start by removing the leaves from the cauliflower, cut off the stem if you have a food processor and chop the cauliflower into chunks. Start by blitzing half of the cauliflower for about 30 seconds or until it looks like fine rice or couscous. If you want to grate the cauliflower leave it whole, using the coarse side of a grater, grate the cauliflower into a microwave-safe bowl.
- This method of cooking the cauliflower rice is by far the healthiest as requires no additional fat. Cover the bowl with cling film, and microwave on high for 3 minutes. You can also place your uncooked cauliflower into the fridge for up to 3 days or into the freezer for up to 2 months. If you are cooking the ‘rice’ from frozen, microwave on high for 4 minutes, and mix the ‘rice’ half-way through the cooking time. Remember to season the ‘rice’ after it has been cooked because otherwise, it’ll become waterlogged and soggy.