Cauliflower Rice Is Changing My Life

CauliRiceOnStoveSince changing my diet to cut out processed carbs and sugars, I’ve been working my way around not having any pasta or rice. I’ve been spiralizing zucchini to take the place of the pasta but hadn’t found a substitute for rice. When I eat sushi, I’ve been eating sashimi or riceless rolls, which is fine. But I missed having something to soak up the sauces of some of the yummy cooking we’ve been doing.

I kept seeing recipes on Pinterest for cauliflower rice, cauliflower breadsticks and cauliflower pizza crust. And I was intrigued. My family loves cauliflower. We eat it roasted both by itself and with other recipes like that Red Curry Coconut Chicken.

So I decided to start with the simplest cauliflower rice recipe I could find, which really isn’t even a recipe. All you need is your food processor, a pan and some seasonings. Cauliflower will take on whatever flavor you want to give it. The first time I made it, I simply sauteed the “rice” in a little coconut oil with a couple of cloves of diced garlic, added some salt and pepper and used it as the centerpiece of my taco salad.

The next time, I used it for a new version of fried rice. Nobody, not even the teens, missed the rice. (I took the leftovers in to work and was told that the smell was slightly pungent. Oops.)

CauliRiceStirFryFried Cauliflower Rice

One head of cauliflower, quartered with the hard part of the core thrown away
2 tbsp of olive oil or coconut oil
4 cloves of garlic, diced
1/3 cup of sweet onion, diced
2 carrots, halved and cut in to strips
1 red bell pepper, cut in to strips
1 egg, scrambled
1 1/2 cups of cooked steak (you could also use chicken, tofu or even shrimp)
2 green onions scallions, sliced for garnish
Salt and pepper
Soy sauce or Coconut aminos (See note)

1. Put the cauliflower in to the food processor. If the head is large, do it in two batches. Using the pulsing button, process  until the cauliflower is a couscous-like shape.

2. Heat the oil in a medium pan and saute the garlic and onion over medium heat for 3-5 minutes.

3. Add the carrots and bell pepper and saute for 5 minutes.

4. Throw the cauliflower rice in to the pan and saute for 3 minutes.

5. Make a little space on the side of the pan and pour the scrambled egg in it. Let it cook and then incorporate it in to the rest of the dish

6. Add in your cooked protein and saute with the other ingredients until hot. Salt and pepper to taste.

7. Spoon in to bowls and sprinkle with the green onions. Let each person add their own soy sauce or coconut aminos.

Note: Hubs and I are taking this primal/paleo thing pretty far and not using soy sauce. After reading about using coconut aminos to replace soy sauce, I figured it was time to give them a try. They definitely add a great depth of flavor.

PS If you make a double batch of the cauliflower, you can keep it in the fridge for 48 hours or freeze it uncooked for a few weeks. Just let it thaw out before you use it.

My taco salad with a cauliflower rice centerpiece.

My taco salad with a cauliflower rice centerpiece.

 

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