Cauliflower Rice

INGREDIENTS (MAKES 6 CUPS)

• 1 head cauliflower (720 g/ 1.6 lb)

INSTRUCTIONS

1. Remove the leaves and the hard center  core of the cauliflower and cut into
2. Wash the cauliflower thoroughly and drain
3. Once dry, grate with a hand grater or in a food processor with a grating (or regular) blade. Pulse until it looks like rice. A grating blade will make it look closer to real rice. Don’t overdo it – it only takes a few more seconds to make purée out of
4. Cook the cauli-rice using the following tips or place in an airtight container and store up to 4 days. Done!

COOKING TIPS

• Steaming:

Place in a steam pot and cook for 5-7 minutes. Otherwise, place in an airtight container and store up to 4 days.

• Microwaving:

Place the processed cauliflower in a microwave safe bowl and cook on medium-high for 5-7 minutes. You won’t need any water when cooking in the microwave. Season with salt and pepper (if desired).

• Pan roasting:

You can briefly cook the “rice” on a pan greased with butter or ghee or add directly to the pot with meat or sauce you plan to serve it with.

• Oven cooking:

Preheat the oven to 200 C / 400 F. Spread the grated cauli-rice over a baking sheet lined with parchment paper and cook for 12-15 minutes flipping 2-3 times.

** Nutrition per serving: 6 servings, Each has Calories 30, Fat 0.3g, Protein 2.3g, Carbs 3.6g