Cauliflower Rice

Recently I was advised by my doctor to cut my carb intake drastically. I have been replacing my starches with veggies and have been researching healthy alternatives. I make a lot of Oriental food at home and my son truly loves rice. So I searched for a rice substitute to serve with Kung Pao and the like. Something that will work with sauces or grafy. This came through as the healthiest and the easiest by far. One head of Cauliflower makes about six cups of cauliflower rice. You can use what you need and keep the rest in the fridge. It should keep for a few days. 

Cauliflower Rice and a Loin Chop topped with sauteed mushrooms and gravy

Ingredients

1 head Cauliflower

Butter 

Salt to taste

Prepare

Remove stem and cut into small pieces. 

Using a food processor place about 1/4 of the cauliflower pieces in the food processor and using the pulse button, blend until the pieces are rice sized. 

Remove to a storage container and repeat till all the cauliflower has an appearance like rice.

Store cauliflower rice in fridge till ready to use. 

How to cook

There are two options which seem to work well for warming the Cauliflower. 

Just keep in mind that you don't need to add water. Cauliflower holds its' own moisture and will steam up on it's own. It's not going to taste just like rice but it's filling and nutritious and it tastes wonderful with sauces or gravy. 

 1. Put desired amount of rice with about 1/2 Tbsp of butter per Cup of Cauliflower into a microwave safe container with cover. 

    Microwave on high for 2 minutes.

    Salt to taste. 

    Serve. 

2. Put desired amount of rice into a skillet with butter and rice and warm it strictly till warm enough. 

    Salt to taste.

    Serve. 

I personally prefer option number two because you your temperature and can keep it from getting too hot, it will be more nutritious the closer it is to raw.Option number one works well because the cauliflower will steam itself using its' own moisture. 

Enjoy and be healthy.