CAULIFLOWER RICE

May daughter had been telling me to make Cauliflower Rice but I was like... hmmm, I am not sure with that as I am not really a fan of cauliflower. I was hesitant because it doesn't sound appealing and I can't imagine eating cauliflower as a rice. Because I only use it when I have to make Chopsuey which is a Filipino-Chinese stir-fried vegetables with thick sauce. Since she asked again, I thought of giving it a try. She told me how she makes it and that's what I did with this recipe and served it with seasoned chicken breast and some mixed vegetables on the side. 

What's my rating on this? Omg it's a FIVE! I love how the texture is very similar to rice. It's funny when my husband thought it has some plain rice mixed in it. I said, "None! It's all cauliflower." Oh, and he loved it too! 
Cauliflower is a great alternative to regular ice. As Filipino, we love eating rice. So, if you are looking for a low carb, healthy and delicious rice replacement, then Cauliflower Rice is a great choice. Taste and texture for me is better than quinoa and brown rice. 

The good thing about this recipe, you can season it with anything you like. So easy, quick to prepare and delicious!
The process is simple. Just grate the cauliflower heat or pulse using a food processor. Saute' in oil and cook until soft then season it. Yes, that's it!
​You should give this recipe a try. I know for sure, you'll love it as well. Full recipe below including recipe notes as a quide. Enjoy! 
​

CAULIFLOWER RICE RECIPE

Ingredients:

• 1 medium cauliflower head
• 1 tbsp olive oil
• 1 tsp garlic salt
• 1 tsp onion powder
• 1/8 tsp white pepper
• 1-2 tbsp chopped parsley or green onions
• lemon or lime juice

​

VIDEO TUTORIAL

Procedure:

• Rinse the cauliflower and thoroughly dry. Remove all greens leaving the core then cut into chunks. 
• Place the cauliflower pieces into a food processor and pulse until it resembles the texture of rice. If a food processor is not available, you can use a box grater.
• Cut the cauliflower into large chunks and grate using the large-sized hole. 1 medium cauliflower makes about 4 cups of rice. 
• In a large skillet or wok, heat 1 tbsp olive oil. Add the cauliflower rice and cover with a lid so the cauliflower steams, about 3 minutes. 
• Once tender, season with garlic salt, onion powder and pepper. Stir and cook for about 2 minutes then add the parsley or green onions.
• You can squeeze some lemon or lime juice if desired. 
• Serve with your steamed fish, seasoned breast, grilled steak and or vegetables on the side.
• Enjoy!

​

RECIPE NOTES:

• If using a food processor, do not over process or the cauliflower will becomes mushy. Only pulse until it resembles the texture of the rice.
• Once you have the cauliflower rice and plans to serve as a side dish, you can enjoy eating it raw but I highly recommend cooking it. 
• Leftover cauliflower rice can be stored in airtight container and refrigerate of up to 5 days.
• You can also grate the cauliflower ahead of time. Place them in a zip bag with paper towels and store in the refrigerator for the 3-5 days or freeze for up to 1 month. 

​

YOU MAY ALSO LIKE

tuna avocado lettuce wrap

fresh shrimp rolls

PRINTABLE RECIPE

Cauliflower Rice by PinoyCookingRecipes